Here are some reasons to make this persimmon bread:
1. You find yourself with 4-5 super ripe Hachiya persimmons.
2. You find yourself pregnant and missing a glass of bourbon after a long day of work.
3. You find yourself craving something in bread-loaf form that tastes like the holidays.
Here are some reasons not to make this persimmon bread:
1. You're allergic to persimmons.
2. You're 2 Blessed 2 Be Stressed about baking. (This is Matt's most recent joke-mantra.)
My particular reasons for attempting this bread fell under both one and two, though next time I make this, I think it'll be for reason three.
Although as bourbony and nutmegy as this bread tasted, I was a little disappointed with how mine turned out aesthetic-wise. I mean, just look at David Lebovitz's version! His has this orange-ish, beautiful spray-tan glow about it whereas mine is just, well, brown. Is it because I didn't properly puree my persimmon pulp and thus, the orangeness didn't get as well distributed? Or is it because I simply needed more pulp?
In other baking-related news, my 95-year-old grandma is staying with Matt and me for the week(!). And we've certainly done some baking. Video results soon!
makes two 9-inch Loaves
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar (Baker's pick! I used just 2 cups, but Lebovitz says that using the higher amount of sugar will produce a moister and, of course, sweeter bread.)
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 (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350 degrees.
Sift the first 5 dry ingredients in a large mixing bowl.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 1 hour or until toothpick inserted into the center comes out clean.
(Will keep for about a week, if well-wrapped, at room temperature.)