Persimmon Bread

Recipe by minnie chef
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    cups sifted flour
  • 1 12
    teaspoons salt
  • 2
    teaspoons baking soda
  • 1
    teaspoon ground nutmeg
  • 2 - 2 12
    cups sugar
  • 1
    cup melted unsalted butter, and cooled to room temperature
  • 4
    large eggs, at room temperature, lightly beaten
  • 23
    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)
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DIRECTIONS

  • 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.
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