BREADS: SWEET

Persimmon Bread

TESTER’S COMMENTS

Of all my recipe tests, this was the most mysterious. I had never eaten anything with persimmon and neither had the tasters. The brandy is subtle; few tasters noticed it, and they were surprised to learn that it was an ingredient. A couple suggested using fewer raisins. But everyone loved the taste and texture of this fruit cake-y loaf. “It’s a holiday cake,” said several.

–L.R.

 

3½	cups all-purpose flour
2½	cups sugar
2	teaspoons baking soda
1½	teaspoons salt
1	teaspoon ground nutmeg
2	cups puréed persimmons (4 to 5 fruit)
1	cup (2 sticks) melted unsalted butter
4	eggs, at room temperature
⅔	cup brandy
2	cups chopped walnuts, or other nuts
2	cups raisins, or other dried fruit

 

Preheat oven to 350°F. Butter two loaf pans and dust with flour.

 

In a bowl, mix together flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.

 

In another bowl, mix together persimmon purée, butter, eggs, and brandy. Add to well and stir to blend. Add nuts and raisins and stir.

 

Pour into prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

 

Makes 2 loaves.

 

When we bought our property, we found that we had a persimmon tree. This tree creates a bounty of fruit. However, the fruit is very bitter and calls for quite a bit of sugar. Over the years, I have perfected this recipe and often make it for neighbors and friends during the holidays. It also freezes well.

Shara Bleakley, Conroe, Texas

 

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The Latin name for the persimmon genus, Diospyros, means “food of the gods.”

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