James Beards Amazing Persimmon Bread Recipes
PERSIMMON BREAD ALA JAMES BEARD
Steps:
- 1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 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 then the nuts and raisins. 5. Bake 1 hour or until toothpick inserted into the center comes out clean. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
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5/5 (58)Total Time 1 hr 15 minsCategory BreadCalories 359 per serving
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5/5 (58)Total Time 1 hr 15 minsCategory BreadCalories 359 per serving
- Preheat oven to 350ºF. Butter 2 loaf pans and line the bottoms with a piece of parchment paper (or dust with flour, tapping out any excess)
- Sift the first five dry ingredients into a large mixing bowl. A large mesh strainer works great for this. Stir in the butter, eggs, brandy, persimmon purée, and diced persimmons, then the nuts and dried fruit.
- divide the batter and pour into prepared loaf pans. Bake in a 350 degree oven for 1 hour or until toothpick inserted into the center comes out clean. Mine took a bit longer. Allow to cool in the pan for five minutes then turn out onto a wire rack to cool. Can be served warm with butter as well.
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