This all relates to my persimmon dilemma because I was fortunate enough to find one of James Beard's original recipes for persimmon bread.
- 3½ c sifted flour
- 1½ t salt
- 2 t baking soda
- 1 t ground nutmeg
- 2-2½ c sugar
- 1 c melted unsalted butter and cooled to room temperature
- 4 large eggs, at room temperature, lightly beaten
- 2/3 c whiskey
- 2 c persimmon puree (from about 4 squishy-soft Hachiya persimmons)
- 2 c walnuts, toasted and chopped
- 2 c golden raisins
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.
Makes two 9-inch loaves. Storage: Will keep for about a week, if well-wrapped, at room temperature. It takes well to being frozen, too.
And the taste? It reminded me somewhat of a fruitcake - slightly dense, but very sweet.