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James Beard Persimmon Bread Recipe

James Beard Persimmon Bread Recipe

Fall is finally here. It is time to bake. The James Beard Persimmon Bread Recipe is great. It fills your home with joy. This recipe uses very ripe fruit. It smells like warm spices. You will love this sweet cake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16
Calories 310 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Loaf Pans
  • Measuring cups
  • Oven
  • Parchment Paper
  • Spatula
  • Cooling Rack

Ingredients
  

  • 3.5 cups ALL-PURPOSE FLOUR
  • 1.5 tsp SALT
  • 2 tsp BAKING SODA
  • 1 tsp GROUND NUTMEG
  • 2 cups SUGAR
  • 1 cup MELTED BUTTER
  • 4 large EGGS
  • 2/3 cup COGNAC
  • 2 cups PERSIMMON PULP
  • 2 cups CHOPPED WALNUTS
  • 2 cups RAISINS

Instructions
 

Step 1:

  • Preheat your oven to 350 degrees. Butter your two loaf pans well. Line them with parchment paper now. This makes cleanup very easy later.

Step 2:

  • Scoop out the soft persimmon pulp. Mash it into a thick paste. It should look like orange jam. Ensure there are no large lumps.

Step 3:

  • Sift the flour into a bowl. Add the sugar and baking soda. Stir in the salt and spices. Mix them until they are combined.

Step 4:

  • Melt your butter in a pan. Let it cool for five minutes. Do not let the butter burn. It should be yellow and liquid.

Step 5:

  • Beat the eggs in another bowl. Whisk them until they are frothy. Stir in the melted butter slowly. Add the persimmon pulp to this.

Step 6:

  • Pour the wet mix into dry. Stir it with a big spoon. Stop when the flour is gone. Do not overmix the batter now.

Step 7:

  • Fold in the chopped walnuts gently. Add the raisins and the cognac. The batter will look very thick. This is normal for this bread.

Step 8:

  • Pour batter into the prepared pans. Fill them about halfway up. Smooth the tops with a spoon. Tap the pans on the counter.

Step 9:

  • Bake for one full hour. A toothpick should come out clean. Let the loaves cool in pans. Then move them to a rack.

Notes

Use Hachiya persimmons only. They must be very soft.
Do not overmix the batter. It makes the bread tough.
Add more nuts for extra crunch. Walnuts work very well.
Check the oven temperature often. Use a small thermometer.
Let bread cool before you slice. It holds together better.
Grease the corners of the pans. This prevents sticking issues.
Keyword James Beard Persimmon Bread Recipe