Tipsy Persimmon Bread

Persimmons are a stunning deep orange fruit available in the fall when your neighbor’s decorative tree explodes with the fruit. There are two types of persimmons: the Japanese Hachiya, which is large and round with an elongated tip. The Fuyu is smaller and can look like a tomato. The Hachiya is soft to the touch when ripe and the flesh is smooth and creamy with a tangy-sweet flavor. If not completely ripe, the flesh is very astringent and mouth puckering. The Fuyu, on the other hand, is firm even when ripe and the flesh is sweet and not at all astringent. The addition of bourbon or Cognac contributes to the tipsy state of this bread.

Benefits Persimmon bread offers a range of health benefits thanks to its key ingredients. Persimmons are rich in vitamins A and C, which act as powerful antioxidants, helping to reduce inflammation and provide anti-inflammatory support. Including pecans adds another layer of health benefits, as they are packed with antioxidants, fiber, and monounsaturated fats that support heart health and promote brain function. Walnuts are an excellent source of omega-3 fatty acids, which support brain health, as well as iron and vitamin B. Together, these ingredients create a loaf that not only tastes delicious but also supports gut health, reduces inflammation, and provides a robust dose of brain-boosting nutrients.

Ingredients

Makes two 9-inch x 5-inch loaves

3 ½ cups sifted white whole wheat flour

1 ½ tsp. sea salt

2 tsp. baking soda

1 tsp. ground nutmeg

1 tsp. ground cardamom

2 to 2 ½ cups sugar

1 cup (8oz.) melted unsalted butter, cooled to room temperature

4 large eggs, room temperature, lightly beaten

⅔ cup bourbon or Cognac

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 (such as apricots, cranberries, or dates)

Instructions

1. Generously butter two 9-inch x 5-inch loaf pans. Line the bottoms with parchment paper or dust with flour and tap out any excess.
2. Preheat the oven to 350 degrees F.
3. Sift the flour, sea salt, baking soda, nutmeg, cardamom, and sugar 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. Pour the batter into the baking pans. 6. Bake for 1 hour or until a toothpick inserted into the center comes out clean.