I just made this before the holidays and it is delicious. It tastes great toasted too!

Persimmon Bread

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.  Adapted from Beard on Bread by James Beard.  Makes 2 loaves.

  • 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.