Wednesday, March 23, 2011

Persimmon Bread

Come late fall the hachiya persimmons (the squishy ones) on my back yard tree are finally soft enough for eating and baking. Slices of this persimmon bread are great with tea, as an appetizer with goat cheese, for dessert with whipped cream, or anytime you want a sweet treat. These mini-loaves wrapped up with a bow make great holiday presents.

3½ cups flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon nutmeg
2-2½ cups sugar (I use the smaller amount)
1 cup (2 sticks) melted butter
4 eggs, lightly beaten
2/3 cup Jack Daniels or cognac
2 cups persimmon purée (about 7 medium very soft hachiya persimmons)
1 cup chopped walnuts
1 cup raisins

1. Sift flour, salt, baking soda, nutmeg, and sugar together into a bowl. Mix together the melted butter, eggs, Jack Daniels, and persimmon purée.
2. Make a well in the dry ingredients and pour in the melted butter mixture. Mix together. Fold in the nuts and raisins and mix well.
3. Pour the mixture into 6 buttered mini pans, filling ¾ full.
4. Bake at 350°F for about 45 minutes. You’ll need to increase the baking time for the bigger loaves. Let cool in the pans for 15 minutes; then turn out of the pans onto a rack to finish cooling. Wrap carefully in plastic wrap or foil. They freeze well.

Makes 6 mini loaves, 4 small loaves, or 2-3 regular loaves
Adapted from Susan Weeks, Co-President, Meals on Wheels, Sonoma, as it appeared in The Sun, December 2005

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