Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, May 29, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Persimmon Spice Bread
Contributed by: Annelle Williams
  • 8 oz. cream cheese, room temperature
  • 1 egg, room temperature, beaten
  • 1?4 cup confectioner’s sugar
  • 1?2 tsp. vanilla
  • 3?4 cup brown sugar
  • 2 eggs
  • 1 cup persimmon pulp
  • 2 TBS canola oil
  • 1 tsp. vanilla
  • 11?4 cups flour
  • 11?4 tsp. baking powder
  • 1?4 tsp. baking soda
  • 1?4 tsp. salt
  • 3?4 tsp. cinnamon
  • 1?2 tsp. nutmeg
  • 1?4 tsp. ginger
  • 1?8 tsp. cloves
  • butter for pans
Preheat oven to 350 degrees.
Butter three mini loaf pans and set aside.
Beat cream cheese, egg, confectioner’s sugar and vanilla until smooth, and set aside.
In a large bowl, whisk brown sugar and eggs until well blended and fluffy. Then stir in persimmon pulp, oil and vanilla.
In separate bowl, whisk together flour and remaining ingredients. Stir dry ingredients into wet ingredients without over-mixing.
Pour mixture into prepared pans, dividing evenly.
Top each with cream cheese mixture, dividing evenly.
Bake for 35 to 40 minutes, until golden brown and cake tester comes out clean.
Cool 10 minutes in pans, then remove to a wire rack to completely cool.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
PHCC - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
THE EYE SITE - Click for Website