Persimmon Bread

Name: Persimmon Bread
Ingredients: 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

"Every tried Persimmon Bread? These bright orange fruits are harvested in September and October. The sweet jelly-like bulb is perfect for baking in breads and puddings. If you can’t find persimmons, substitute 1 cup of canned pumpkin. It’s important for the persimmon to be soft and ripe (not rock-hard) before using; it’s incredibly astringent when not ripe. Some describe the taste of persimmon as similar to pumpkin; others think the fruit has a hint of peach or mango. It’s a unique taste! The persim..."

INGREDIENTS

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3-1/2 cups all-purpose flour

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2-1/2 cups sugar

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2 teaspoons baking soda

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1-1/2 teaspoons salt

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1 teaspoon ground nutmeg

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2 cups puréed persimmons (4 to 5 fruit)

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1 cup (2 sticks) melted unsalted butter

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4 eggs, at room temperature

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2/3 cup brandy

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2 cups chopped walnuts, or other nuts

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2 cups raisins, or other dried fruit

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