Recipe by minnie chef
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.
Top Review by Doc's Mom
Awesome! The only tricky part are the persimmons... make sure they are very ripe, cut an X on the bottom and squish out the pulp into wire sieve to eliminate any seeds or excessive pulp. I used walnuts and dried apricots and only 2 cups of sugar. This is a keeper!!
- 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 See How It's Made
- 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 dry 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.