Persimmon Bread
Posted on 21 November 2008 by joy
One thing is for sure, this bread is SO much better than it sounds. Don’t underestimate the flavor and moist crumb of this quick bread. It’s totally dreamy. I didn’t know what to expect from a mushy orange fruit that’s not terribly interesting eaten on its own. I had low expectations for a bread with persimmons in it. Was I totally surprised by the rich smell and gorgeous flavor of this bread.
Trust me when I say that this simple Persimmon Bread recipe will quickly become one of the things your thankful for this holiday reason. This recipe make two lovely loaves. Eat one fresh, for breakfast or for those unexpected drop-in guests. The bread stay moist and flavorful for about a week. Freeze the other loaf and save it for a last minute homemade gift, or for a weekend breakfast treat when you can only stand to tear yourself out of bed long enough to take the loaf out of the freezer and toast it up to perfection.
With the flavors of sweet persimmon, bourbon and walnuts, please trust me when I say this recipe is a hands down winner!
Persimmon Bread
makes two loaves
recipe from David Lebovitz
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
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.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
