Persimmon Bread
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Photo Credit:
Becky Luigart-Stayner
Ingredients
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
Instructions
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.
Yield:
Makes 2 loaves.
Credit:
Shara Bleakley, Conroe, Texas
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