Recipe: James Beard’s persimmon bread

Calling for whiskey and squishy-ripe persimmons, this Beard classic is one of the best things I’ve ever made. Using a really tasty single malt may seem like a waste until you taste the results: !
– Editor

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter, at room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 fully ripe Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

*

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 for 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. Persimmon bread takes well to freezing, too. Using the higher amount of sugar will produce a moister, sweeter bread.

Adapted from Beard on Bread by James Beard.