Persimmon Bread

Recipe for Persimmon Bread
Becky Luigart-Stayner


3-1/2 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons baking soda
1-1/2 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
2/3 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.



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I'm in my late sixties and I

I'm in my late sixties and I've been on a hunt for a favorite Fall recipe. My ex-husband's grandmother made these wonderful persimmon cookies. They were dollop on the cookies sheet type. And a cake-y type cookie. She's long been gone, almost 50 years, but I can still smell those cookies. She was from Indiana if that gives a hint. Love to get that recipe.