Persimmon Bread Ala James Beard Recipes

PERSIMMON BREAD

Persimmon Bread image

Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.

Provided by David

Number Of Ingredients 11

Ingredients

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups (400-500g) sugar
1 cup (8oz, 225g) melted unsalted butter and cooled to room temperature
4 large eggs (at room temperature, lightly beaten)
2/3 cup (160ml) Cognac or bourbon whiskey (see headnote)
2 cups (500ml) persimmon puree ((from about 4 squishy-soft Hachiya persimmons))
2 cups (200g) walnuts or pecans (toasted and chopped)
2 cups (270g) raisins (or diced dried fruits (such as apricots, cranberries, or dates))

Steps:

Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350ºF (180ºC) degrees.
Sift the first 5 dry ingredients in a large mixing bowl.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 1 hour or until toothpick inserted into the center comes out clean.

PERSIMMON BREAD ALA JAMES BEARD

PERSIMMON BREAD ALA JAMES BEARD image

Categories Bread Fruit Bake Quick & Easy

Yield 2 nine inch loaves

Number Of Ingredients 11

Ingredients

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Steps:

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 2. Preheat oven to 350 degrees. 3. Sift the first 5 dry ingredients in a large mixing bowl. 4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. 5. Bake 1 hour or until toothpick inserted into the center comes out clean. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

PERSIMMON BREAD

Persimmon Bread image

Provided by Bon Appétit Test Kitchen

Categories Bread Mixer Egg Breakfast Brunch Quick & Easy Winter Healthy Persimmon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup raisins
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe Hachiya persimmons
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

Steps:

Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

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