Rich, crunchy persimmon bread is full of fall flavors. Seasoned warmly with nutmeg, raisins and walnuts making this bread very moist.
Persimmons are such a great holiday treat and sadly enough many people either don’t know what they are or how to eat them. We’ve made salads with persimmon before for our blog, but I had never made a persimmon bread. I was reading an article by David Lebovitz (one of our favorites!!) talking about how great James Beard’s persimmon bread was so…I decided to make it! What was so great about this recipe was the fact that you use the ripened, sweet flesh of the persimmon in the bread which gives it a sweet and special holiday flavor. We used raisins in our bread but I can’t wait to make it again with dates or cranberries!!!
I read this touching, caring, beautiful Facebook post from a husband to his wife who works as a nurse. It brought tears to my eyes.
Changing the subject a little bit… If you’re interested in subjects related to branding here is an article worth reading. I loved this part “When you’re thinking about it,” Gersh continued, “whether you’re a celebrity or anyone else, you need to have that set of values before you can go off and build a business, because you’re building it around a brand, which is a set of values. Once you have that set of values, you can start to build a business around it—I think you have to first figure that out.”
- 3½ c. sifted flour
- 1½ tsp. salt
- 2 tsp. baking soda
- 1 tsp. ground nutmeg
- 2½ c. sugar
- 1 c. unsalted butter, melted and cooled to room temperature
- 4 large eggs, room temperature, lightly beaten
- ⅔ c. Cognac, bourbon or whiskey
- 2 c. persimmon puree (from about 4-5 squishy soft persimmons)
- 2½ c. walnuts or pecans, toasted and chopped
- 1½ c. raisins, or diced dried fruits (such as apricots, cranberries or dates)
- Preheat oven to 350F.
- Butter 2 loaf pans. LIne the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
- Sift together the first 5 ingredients in a large mixing bowl.
- Make a well in the center then stir in the butter, eggs, liquor, persimmon puree, the nuts and raisins.
- Pour into the prepared pans and bake 1 hour or until toothpick inserted into the center comes out clean.
Have a great weekend!
Beijos e Tchau!