Spiced Persimmon Bread
From luisascatering 12 years ago
- 45 minutes to make
- Serves 12
This makes two 9-inch Loaves or 12 mini loaves. Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Great to give as holiday gift :-)
Ingredients
- 3½ cups all purpose unbleached flour shopping list
- 1½ teaspoons sea salt shopping list
- 2 teaspoon baking soda shopping list
- 1 teaspoon pumpkin pie spice (I like Trader Joe's blend) shopping list
- 2½ cups granulated sugar shopping list
- 1 cup (2 sticks) unsalted organic butter, melted, cooled to room temperature shopping list
- 4 large organic eggs, at room temperature, lightly beaten shopping list
- 1/2 cup Maker's Mark bourbon whiskey shopping list
- 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons) shopping list
- 1 cup walnuts, toasted and chopped shopping list
- 1 cup golden raisins shopping list
How to make it
- 1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess (if using mini paper loaf pans like I did, no need for this).
- 2. Preheat oven to 350 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. Pour into prepared pans (about halfway up in each).
- Bake 30-35 minutes if using small loaf pans - 1 hour for regular size loaf pans, or until toothpick inserted into the center comes out clean.
People Who Like This Dish 3
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