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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.


persimmons2Persimmon 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.


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  1. MMMMmmm, I love persimmons and can’t wait to try this bread! I thought I was the only one who knew what a persimmon was. 😉

    Thanks for the recipe,


  2. This looks great. I just saw a recipe for Persimmon strudel too! Did I spell that right? I plead no sleep.

    Thanks for stopping my blog. I’m digging yours too! Sorry about the email registration. I think the bugs are worked out if you’d like to try again.

    Alex aka Ma What’s For Dinner?

  3. This sounds like a perfect recipe to make with my daughter…she’ll be so happy to crack 4 eggs! And I’ll be so happy to eat it. Thanks Romy!

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