Lemon-Glazed Persimmon Bread

Last month, there was an abundance of "kaki" in Koper! Our landlords have a large tree in our front yard, and they were kind enough to climb the tree, pick the persimmons, then give us several baskets full!

I don't mind the taste of persimmons, but I don't really love eating them in bulk. Dante really doesn't like them at all. Until... now!
I stumbled upon this recipe... after making it 3 times (and making a few adjustments), this is a delicious way to eat up a ton of persimmons!!!

Lemon-Glazed Persimmon Bread

(I doubled the original recipe to make it fit into a cake pan... the original recipe was for a 10x15 loaf pan.)

- 2 cups persimmon juice/pulp

- 2 teaspoons baking soda

- 2 beaten eggs

- 2 cups white sugar

- 1 cup vegetable oil

- 3 cups flour

- 2 teaspoons cinnamon

- 2 teaspoons nutmeg

- 2 teaspoons salt

- 1/2 teaspoon ground cloves

- 2 cups chopped nuts

glaze: 2 cups powdered sugar and 4 tablespoons lemon juice

1. In a small bowl, mix your persimmons and baking soda. Set aside.

2. Mix eggs, sugar, and oil.

3. Mix flour, cinnamon, nutmeg, salt, and cloves.

4. Add the 3 mixtures together and mix well. Then add nuts.

5. Spread in a greased cake pan and bake at 350F for 20 minutes.

6. Mix the glaze while the cake is baking and drizzle over the bread immediately after removing from the oven.