Persimmon Bread
  • 3-1/2 cups sifted all-purpose flour
  • 1-1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 2-1/2 cups granulated white sugar
  • 1 cup melted unsalted butter and cooled to room temperature
  • 4 large eggs, at room temperature and and lightly beaten
  • ⅔ cup cognac, bourbon, or whiskey
  • 2 cups persimmon puree (wash fruit, remove stems, and cut into chunks; puree in food processor)
  • 2 cups walnuts or pecans, toasted and chopped
  • 2 cups raisins (or other dried fruit like apricots, cranberries, or dates)
  1. Heat oven to 350 degrees. Butter and lightly flour two 9-inch loaf pans; set aside.
  2. Sift together flour, salt, soda, nutmeg, and sugar into a large mixing bowl.
  3. Make a well in the center, then stir in melted butter, eggs, liquor, and persimmon puree. Stir until just blended then stir in nuts and raisins,
  4. Spoon mixture evenly into prepared loaf pans. Bake for 55 to 60 minutes or until a tester inserted into the center comes out clean.,
  5. Let bread set in pan about 5 minutes, then turn loaves out onto a wire rack to cool completely. When cool, wrap in plastic wrap. (I like to let them sit overnight before slicing). The loaves will keep about a week, wrapped at room temperature, or can be frozen.
Recipe by The Culinary Cellar at