Persimmon Bread

Adapted from Beard on Bread by James Beard

Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac, rum or brandy work well, instead. if you only want to make one loaf, cut the recipe in half. If you make two, this bread freezer beautifully.

Course Bread

Cuisine American

Keyword bread, Persimmon, raisins, walnuts

Servings servings

3 1/2 cups (420g) sifted flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups (400-500g) sugar
1 cup (8oz, 225g) melted unsalted butter , cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup (160ml) Cognac or bourbon whiskey (see headnote)
2 cups (500ml) persimmon puree, (from about 4 squishy-soft Hachiya persimmons)
2 cups (200g) walnuts or pecans, toasted and chopped
2 cups (270g) 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 the pans with a little flour and tap out any excess.
Preheat oven to 350ºF (180ºC).
Whisk the flour, salt, baking soda, nutmeg and sugar together in a large mixing bowl.
Make a well in the center of the dry ingredients then stir in the butter, eggs, liquor, and persimmon puree. Avoid overmixing the batter, but if there are some lumps, you can whisk it a few times briskly to smooth it out. Fold in the nuts and raisins.
Bake 1 hour, or until toothpick inserted into the center comes out clean.

Notes

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Bread can be frozen, too.