“Have not tried this one yet- my persimmons went bad so I will have to wait until next year. Let me know how it is. Adapted by David Lebovitz- from Beard on Bread by James Beard. Using the higher amount of sugar will result in a sweeter, more moist bread--like banana bread or zucchini bread I suppose. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Note: Hachiya Persimmons are very squishy when ripe- otherwise, they are inedible.”
1hr 20mins
2 9-inch loaves

Ingredients Nutrition

  • 3 12 cups sifted flour
  • 1 12 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 2 -2 12 cups sugar
  • 1 cup melted unsalted butter, and cooled to room temperature
  • 4 large eggs, at room temperature, lightly beaten
  • 23 cup cognac or 23 cup Bourbon or 23 cup whiskey
  • 2 cups persimmons, pureed (from about 4 squishy-soft Hachiya persimmons)
  • 2 cups walnuts or 2 cups pecans, toasted and chopped
  • 2 cups raisins (such as apricots, cranberries, or dates) or 2 cups 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.

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