Persimmon Bread

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.

• Ready In: 1 hr 20 mins
• Serves: 24
• Yields: 2 9-inch loaves

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.