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.