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persimmon bread

persimmon bread

(tasted better than it looks here)


3-1/2 cups sifted all-purpose flour

1-1/2 teaspoons salt

2 teaspoons baking soda

1 teaspoon ground mace

2 or 2-1.2 cups granulated sugar, or to taste

1 cup melted butter

4 eggs, lightly beaten

2/3 cup Cognac or Bourbon whiskey

2 cups persimmon purée (the pulp of about 4 medium, very ripe persimmons – not necessary to peel)

2 cups coarsely chopped walnuts (optional)

2 cups raisins (optional) *


Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, eggs, Cognac, persimmon purée, and if you like, the walnuts and raisins. Mix dough until quite smooth. Butter and flour four 3-to-4-cup charlotte molds (we used two 9-inch rectangular pans) about three-fourths full, and bake for 1 hour at 350° F.


* (If you substitute chopped apricot for the raisins, as we did, the result is more like a light fruitcake.)


From “Beard on Bread” by James Beard, Ballantine Books, 1973, pages 155-156.


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Taken on November 23, 2008