Try this recipe for a way to use the sweet, squishy Hachiya Persimmon. We are growing the Saijo variety at our High Springs Orchard. Or, pop them in the freezer and enjoy with a spoon like an ice cream treat.
Two 9-inch Loaves
Using the higher amount of sugar will produce a moister and, of course, sweeter bread.
Adapted from Beard on Bread by James Beard.
- 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 (The original recipe calls for 4 persimmons, but it took 9 persimmons from our trees to make the 2 cups called for).
- 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.
Field Testing Notes: I substituted pumpkin seeds for the nuts. I also split the batter and was able to make 1 loaf pan plus an 8×8 square pan. I used cranberries and raisins in one loaf, and bittersweet chocolate chips in the other. Yum! If you don’t have bourbon on hand, pear juice can be substituted.