Persimmon Bread By James Beard
Ingredients
- 31/2 cups sifted flour ⓘ
- 11/2 teaspoons salt ⓘ
- 2 teaspoon baking soda ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 2 to 21/2 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) ⓘ
Instructions
- 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.
- Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
Nutrition & Diet Analysis (per serving)
812
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).