Persimmon seeds
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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.
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 (I used some apricots and dates too)
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.
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.
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 (I used some apricots and dates too)
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.
jcummins
Well-known member
Woo Hoo ........ I'm trying it....or should I say, I'm making a request to my wife.
This is the first I've heard about the weather forcast from persimmons but I'll check out some of ours as soon as they start to fall. Also thanks for the bread recipe Lammie! I'll try to get enough for the wife to whip some up. She make bread from all sorts of stuff, apples, banannas, zuchinni (sp), carrots, etc. Maybe we can add persimmons this year. 
Jogeephus
Well-known member
I saw another wooly worm and it was solid red. What's solid red mean?
jcummins
Well-known member
So….we have one that is solid black, another all gray, and now a solid red. The meteorologist will never figure this one out.
