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Persimmon Bread
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| Two 9-inch Loaves Using the higher amount of sugar will produce a moister and, of course, sweeter 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 whisky |
| 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 (I used some apricots and dates too) |
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.
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