Persimmon Bread


Ingredients:

  • 3 1/2 cups sifted flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons 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)
Directions:
  • 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 350 degrees.
  • Sift the first 5 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 bread take well to being frozen, too.

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