Tuesday, November 6, 2012

Persimmon Bread

Fall is finally here. Fall fruits, like persimmons, are starting to make their appearance at the farmers markets and grocery stores. 
James Beard's recipe for persimmon bread is exactly what I was looking for when I ended up with some beautiful Hachiya persimmons in hand.

  • 3 1/2 cups sifted flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 2 to 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 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)

  • 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 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
Storage: will keep for about a week, if well-wrapped, at room temperature. The persimmon bread take well to being frozen, too.


  1. Well how nice, I actually have never cooked or baked with persimmons, and I just love them. They are hard to find and expensive when I do.
    Can't wait to try your loaf recipe.
    What a nice share for Christmas exchange.

    1. This bread is amazing! It's moist, and the flavor is unbelievable! Best of all, they keep for a long time (the recipe says it keeps for about a week. But mine has been sitting in my kitchen for about 10 days, and it's still good).
      And yes, persimmon bread in mini loaves will make great Christmas gift :)

  2. Tempting to give this recipe a try,
    i had ever made a prunes and plum bread and it quite tricky to knead because it's sticky due to the large sugar content....
    how about this bread???