Winter Persimmon Bread

Recipe adapted from Beard on Bread by James Beard

Ingredients: 

• 3 1/2 cups sifted flour

• 1 teaspoon salt

• 2 teaspoons baking soda

• 1 teaspoon ground nutmeg (can sub for cinnamon or pumpkin spice)

• 1 1/2 cups sugar

• 1 cup melted unsalted butter or coconut oil, cooled to room temp

• 4 large eggs, at room temperature, lightly beaten

• 2/3 cup rum, brandy, or bourbon OR apple juice OR soak dried fruit with 1/2 cup any of the liquids and add another 1/2 cup to mix)

• 2 1/2 to 3 cups persimmon puree (4+ large soft Hachiya persimmons)

• 2 cups walnuts or pecans, toasted and chopped

• 2 cups raisins or diced dried fruit (ex. apricots, cranberries, dates)

Directions:

• Preheat oven to 350 degrees F.

  1. Grease 2 loaf pans. Line bottoms with parchment paper.

  2. Mix first 4 dry ingredients in a large bowl. Make a well in the center, pour in the mixed butter, eggs, liquor (or juice), persimmon puree. Stir and then mix in nuts and fruit.

  3. Bake for 1 hour or until toothpick inserted into the center comes out clean. Works best with smaller bread pans.

Storage: Keeps well for 2 weeks if well-wrapped and refrigerated.  Freezes well (vacuum packed, if possible—or tightly wrapped and sealed).

Great toasted (or not) with butter, goat cheese, or cream cheese. Enjoy for breakfast, lunch box and dessert.