Persimmon Bread

Persimmon is one of those lovely fruits in the fall.  The rich orange tone and its sweet flesh from leaving them to ripe make them taste amazing when baked.  I came across this recipe from one of James Beard book.  Enjoy!  Did I mention, this recipe calls for COGNAC! Mmmm.... 

Persimmon Bread
Adapted from: Beard on Bread
By: James Beard

3½ cups - Sifted Flour
1½ tsp - salt
2 tsp - baking soda
1 tsp - ground nutmeg
2 to 2½ cups - sugar
*note:  I only used 1 3/4 cup of sugar; amt of sugar makes cake softer
1 cup - unsalted butter, melted and cool at room temperature
4 - large eggs, @ room temperature
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) 
*note:  I would use less raisins next time, two cup was a little much for me

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.