Monday, December 21, 2009

Persimmon Pecan Bread

I was at the Farmers Market this past Saturday and was talked in to buying some super ripe Hachiya Persimmons (the tear drop ones, not the short, squat ones called Fuyu).

I googled for recipes and found the recipe on David Lebovitz's blog. The recipe ended up making such sweet, rich bread with a unique persimmon flavor. I didn't have two loaf pans so I made it in a 9.5 * 11 pan (which was about two loaf pans full).

One caveat - this tastes MUCH better hot out of the oven (or even microwaved for 30 seconds).

Persimmon Bread
Two 9-inch Loaves

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

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 (I used 1 3/4 cups of agave syrup)
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 (I food processed the pecans)
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates) (I omitted)

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 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.

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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