Persimmon Bread is a quick bread that is not overly sweet but has natural sweetness from the persimmons and brandy. I had no idea what persimmons even were until just 2 weeks ago and most of the people that I have talked to don’t know what they are either.
Persimmons are a sweet fruit that almost taste like a cross between a pumpkin and an apple. There are different variety’s and the most common one is the fuyu. The benefit of the fuyu variety is that you don’t have to wait for it to get soft and a clear skin like the asian variety’s. It can be firm on the outside but it is soft in the inside. It has a sweetness to it that is soft like a peach without the stringiness but you cut it like an apple.
I got a new Kitchenaid mixer as an early Christmas present and my fiance asked if I would make some persimmon bread for him since he hasn’t had any in years. I had never made any before nor had any persimmons before so I searched the web for the best recipe and I found one that is a James Beard award winner!
This recipe has raisins and nuts which we love but you don’t have to add them! You must try this! It is a naturally sweet bread that doesn’t need a lot of sugar and it has a different taste that you don’t expect.
- 3½ cups all purpose flour
- 1½ tsp salt
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1½ cups sugar
- 1 cup salted melted butter
- 4 large eggs, lightly beaten
- ⅔ cup cognac, bourbon or whiskey
- 2 cups persimmon puree
- 2 cups chopped pecans
- 2 cups raisins
- Preheat oven to 350 degrees. Butter 2 loaf pans and dust with flour, tapping out any excess flour.
- To make the persimmons puree, combine 4-5 persimmons that have been quartered (skins on but seeds removed) and the green top being cut off into a food processor with the sharp attachment pulsing until smooth.
- Combine the first 5 dry ingredients in a large mixing bowl. Make a well in the center then stir in the melted butter, eggs, liquor, persimmon puree then nuts and raisins.
- Bake 45 minutes - 1 hour or until toothpick inserted into the center comes out clean. Let cool and then remove from pans.
Adapted from David Lebovitz