Persimmon Bread

I served Persimmon Bread at my stamp club this morning and several friends asked for the recipe so I thought I would add it here.  This recipe makes 2 loaves of a moist tasty bread.

3 1/2 cups sifted flour

1 1/2 teaspoons salt

2 teaspoons baking soda

1 teaspoon ground nutmeg

2 cups sugar

1 cup melted unsalted butter cooled to room temperature

4 large eggs, at room temperature, lightly beaten

2/3 cup Cognac or bourbon whiskey

2 cups persimmon puree (4 squishy-soft persimmons)

2 cups walnuts or pecans, chopped

2 cups raisins 

1  Butter 2 loaf pans.  Line the bottoms with parchment paper

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, nuts, raisins

5 Bake 1 hour or until toothpick inserted into the center comes out clean

Will keep for about a week, well-wrapped at room temperature.  The Persimmon Breads tkae well to being frozen, too.  More Persimmon recipes on my Pinterest site ~ category YUMMMM!