Persimmon Bread

Here are some reasons to make this persimmon bread:

1. You find yourself with 4-5 super ripe Hachiya persimmons. 

2. You find yourself pregnant and missing a glass of bourbon after a long day of work. 

3. You find yourself craving something in bread-loaf form that tastes like the holidays.

Here are some reasons not to make this persimmon bread:

1. You're allergic to persimmons.

2. You're 2 Blessed 2 Be Stressed about baking. (This is Matt's most recent joke-mantra.) 

My particular reasons for attempting this bread fell under both one and two, though next time I make this, I think it'll be for reason three. 

Although as bourbony and nutmegy as this bread tasted, I was a little disappointed with how mine turned out aesthetic-wise. I mean, just look at David Lebovitz's version! His has this orange-ish, beautiful spray-tan glow about it whereas mine is just, well, brown. Is it because I didn't properly puree my persimmon pulp and thus, the orangeness didn't get as well distributed? Or is it because I simply needed more pulp? 

In other baking-related news, my 95-year-old grandma is staying with Matt and me for the week(!). And we've certainly done some baking. Video results soon!

Persimmon Bread via David Lebovitz
makes two 9-inch Loaves

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar (Baker's pick! I used just 2 cups, but Lebovitz says that using the higher amount of sugar will produce a moister and, of course, sweeter bread.)
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)

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 350 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.

(Will keep for about a week, if well-wrapped, at room temperature.)