Recipe

Name Persimmon Bread
Source Adapted from Beard on Bread by James Beard.
Course Breads
Original

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350ºF (180ºC) degrees.
Sift the first 5 dry ingredients in a large mixing bowl.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 1 hour or until toothpick inserted into the center comes out clean.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Two 9-inch (23cm) Loaves
Using the higher amount of sugar will produce a moister and, of course, sweeter bread.Adapted from Beard on Bread by James Beard.

Parsed Ingredients
whole fraction measure ingredient
3 1/2 cup sifted flour
1 1/2 teaspoon salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cup persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cup walnuts or pecans, toasted and chopped
2 cup raisins, or diced dried fruits (such as apricots, cranberries, or dates)

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