Persimmon Bread

  • 3-1/2 cups all-purpose flour
  • 2-1/2 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 cups puréed persimmons (4 to 5 fruit)
  • 1 cup (2 sticks) melted unsalted butter
  • 4 eggs, at room temperature
  • 2/3 cup brandy
  • 2 cups chopped walnuts, or other nuts
  • 2 cups raisins, or other dried fruit
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