Persimmon Bread

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!

Persimmon Bread via David Lebovitz
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.)


Matthew said...

I thought I wouldn't like this b/c I'm uncertain about persimmons but then I had it everyday for breakfast for a week. Yummerz. 2 blessed 2 be stressed! xoxo

penelope said...

I've never really been interested in persimmons but this makes me want to give them a try!

Anonymous said...

Debbie S:
Looks yummy. Why no video? :(

Alex said...

I'm with Matt -- Yummerz max out. Making this as soon as I find some persimmons!
p.s. who knew? http://netny.net/tooblessed/

אפרת said...

i love love love your blog! <3

Amelia Morris said...

Thank you!!!

Anonymous said...

For the record, I think that your bread looks much better than Lebovitz's loaves. They look burned and unappealing to me. Yours on the other hand make me wish for internet scratch and sniff! Also, sorry for posting as anonymous, I can't log in (problem is on my end, not yours)

Alana2424 said...

I LIVE for persimmon season!