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    You are in: Home / Recipes / Persimmon Bread Recipe
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    Persimmon Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    minnie chef's Note:

    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.

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    Ingredients:

    Serves: 24

    Yield:

    9-inch ...

    Units: US | Metric

    • 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. 1
      Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
    2. 2
      Preheat oven to 350 degrees.
    3. 3
      Sift the first 5 dry ingredients in a large mixing bowl.
    4. 4
      Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
    5. 5
      Bake 1 hour or until toothpick inserted into the center comes out clean.

    Ratings & Reviews:

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    Nutritional Facts for Persimmon Bread

    Serving Size: 1 (97 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 311.3
     
    Calories from Fat 136
    43%
    Total Fat 15.1 g
    23%
    Saturated Fat 5.7 g
    28%
    Cholesterol 55.5 mg
    18%
    Sodium 264.8 mg
    11%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 1.6 g
    6%
    Sugars 24.2 g
    96%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    persimmons

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