Rich spent the Summer making Zucchini Bread for the village and outlying hamlets.
Since it's now persimmon season, I thought I would try my hand at Persimmon Bread.
I found this recipe on David Lebovitz' blog Living the Sweet Life in Paris, but it was originally published in James Beard's collection, Beard On Bread.
This bread is super easy to make. The persimmons do have to be ripe, very ripe.
Most of these ingredients would combine well for a persimmon pudding, or even ice cream
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 (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)
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 350ºF (180ºC) 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.
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| Batter, ready for the 350°F/180°C oven |
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| Cooling on a rack after 60 minutes in the oven. |
James Beard talks with Ruth Kramer Ziony
Crazy Cajun Living
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