I baked some persimmon bread yesterday and yum!!! The kids were just getting home from school and were cold from the chilly bike ride as it was coming out of the oven. The house smelled like brandy soaked, dried fruit with spices. We sliced thick pieces of the hot pudding like bread and slathered it in salted butter, trying to catch every last crumb or drip of melted cream. The recipe I used was one by James Beard and it is a winner! Here it is:
3 1/2 cups flour
1 1/2 tsp salt
2tsp baking soda
1tsp ground nutmeg
2-2 1/2 cups sugar of sucanat
1 cup melted and cool unsalted butter
4 large eggs lightly beaten
2/3 cups cognac, bourbon or whiskey
2 cups persimmon puree(about 4 squishy-soft hachiya)
2 cups chopped nuts(walnut, or pecans toasted)
2 cups raisins
Preheat oven to 350 and butter 2 9" loaf pans lining the bottoms with parchment paper. Sift first 5 ingredients in a large mixing bowl then add butter, eggs, liquor and puree. Next, add the nuts and raisins. Spread evenly into loaf pans and bake for about an hour. I baked one at a time and pulled them out when they were still slightly soft in the middle when pierced with a knife. They were very moist and delicious! Enjoy!
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