Romy Raves

I am a foodie to the core and am always on the hunt for seasonal inspirations. I absolutely LOVE persimmons, the lovely bright orange fruit that is available in the late fall and early winter. A friend recently gave me a bunch of Hachiya persimmons (which are best for baking BTW) and my search on the Internet lead me to this divine seasonal treat, James Beard’s Persimmon Bread Recipe–Simply divine Enjoy and let me know what you think by sharing comments in this post.

 

Persimmon Bread

Adapted from Beard on Bread by James Beard.

 

 

 

 

 

 

 

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ 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)

 

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

 

2. Preheat oven to 350 degrees.

 

3. Sift the first 5 dry ingredients in a large mixing bowl.

 

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

 

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

 

Note: Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

 

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Makes two 9-inch loaves.