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.
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.
