Persimmon Bread

Name: Persimmon Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 9-inch loaves, 24 serving(s)
Ingredients: 3 1/2 cups sifted flour; 1 1/2 teaspoons salt; 2 teaspoons baking soda; 1 teaspoon ground nutmeg; 2 -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 Bourbon or 2/3 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)

Submitted by minnie chef

"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."

Download

Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 2 9-inch loaves
Serves:: 24

ingredients

3 ¹⁄₂ cups sifted flour
1 ¹⁄₂ teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 - 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 2/3 cup Bourbon or 2/3 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)

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 dry 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Awesome! The only tricky part are the persimmons... make sure they are very ripe, cut an X on the bottom and squish out the pulp into wire sieve to eliminate any seeds or excessive pulp. I used walnuts and dried apricots and only 2 cups of sugar. This is a keeper!!

Docs Mom

RECIPE SUBMITTED BY

minnie chef

I am a college student studying History at a University here in Portland. I live with my fiance and our adorable Rottweiler, Minnie. My oldest favorite cookbook is my moms ragged old copy of The Joy of Cooking; For its amusing illustrations and thoroughness. I especially like Mark Bittman's new revised How to Cook Everything as it is much less intimidating and more practical than Joy of Cooking. My very favorite cookbook of all is Pie by Ken Haedrich. While I adore baking, cooking is still a bit difficult for me. I have the worse time getting several dishes on the table at once while still hot. I'm known for my baked goods like brownies cakes and pies, and for my fantastic burritos which I have never written down a recipe for.

View Full Profile