• 1.75 cups sifted flour
  • 0.75 teaspoons salt
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 1 cup sugar
  • 0.5 cup melted unsalted butter and cooled to room temperature
  • 2 large eggs, at room temperature, lightly beaten
  • 1/3 cup Cognac, bourbon or whiskey
  • 1 cup persimmon puree (from about 2 squishy-soft Hachiya persimmons)
  • 1 cup walnuts or pecans, toasted and chopped
  • 1 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

  1. Butter a loaf pan. Line the bottom 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.