Persimmon Bread

Diospyros kaki
EBENACEAE, The Ebony wood family

Happy new year.

Persimmons are a beautiful aspect of Portland’s abundance. When friends were giving them away by the bagful weeks ago I had no time to do anything with them. So instead of leaving them on the counter where, as gorgeous as they are, they eventually start giving me baleful glances, I just popped them all into the freezer, laid out on top of a tub of berries.

This weekend when I had the chance to do some healing baking, I thawed a pile of them to make this amazing quick bread:

1 3/4 c. flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 cup sugar
1 stick butter, melted
2 eggs
1/4 c. whisky
1 c. persimmon puree
1 c. walnuts
1 c. chopped dates and/or raisins

Heat oven to 350 F. Butter a loaf pan, dust with flour. Mix dry ingredients in a large mixing bowl. Whisk wet ingredients together and add to dry, folding together gently. Stir in nuts and dried fruit.

Bake for 1 hour or so.

Variations:
Use plum jam instead of the persimmons and reduce the sugar by half. Sub Absolut Kurrant for the whisky and currants for the dried fruit.

Use apple or pear butter instead of persimmons and reduce sugar. Sub brandy for whisky and add a little cinnamon.

Adapted from Ellen Jackson, for Edible Portland, who adapted it from James Beard’s Beard on Bread. She recommends making a double batch and I definitely second that.

About Mulysa

I love my work as a landscape designer and artist. When I'm not planning homesteads or working in the studio, you'll find me hiking, photographing, gardening, baking, cooking vegetarian meals with friends, reading and working on sustainability issues...with my baby on my hip in Portland, Oregon.
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One Response to Persimmon Bread

  1. Mulysa says:

    Must take advantage of the end of winter. I used the last of the frozen persimmons to make a batch of cakey-bread with Cointreau, dried apricots, walnuts and chocolate chips. It was gone quickly and I want some to share with friends this weekend, so tonight I made a double batch with peach jam, dried apricots, Cointreau (the last of it, must switch to another bottle of somethin’ some party guest left at our house, from our neglected ‘liquor cabinet’, which is, like our neighbor Liz’s also know as top o’ the fridge), and sliced almonds. The reoccuring Rosaceae:Prunus theme. Speaking of apricots, our tree is done blooming for the year. Last year it was in full bloom on March 30.

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