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Breads and Cakes

Persimmon Bread!

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.

From: http://www.davidlebovitz.com/2005/11/persimmon-bread/

Persimmon Bread

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.


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