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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. 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 cognac or 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:
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.
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