Persimmon Bread

Two 9-inch Loaves
Using the higher amount of sugar will produce a moister and, of course, sweeter bread.
Adapted from Beard on Bread by James Beard.

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

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.