This is a variation of James Beard’s Amazing Persimmon bread recipe. It was my first time baking with persimmons and I was pleasantly surprised with the outcome. The persimmons paired with the spices and nuts make it an ideal bread for fall and winter. Use very ripe and soft Hachiya persimmons. Once the persimmons are mushy, you can simply peel off the skin and mash them with a fork. No food processor or blender necessary.
3 cups whole wheat flour
1 cup brown sugar
½ cup honey
1/4 cup apple sauce
3/4 cup coconut oil
1/4 cup cognac
1 tsp salt
11/2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp ginger
2 cups persimmon purée
1 ½ to 2 cups walnuts or pecans
1 ½ to 2 cups raisins or diced fruits (apricots, dates, or cranberries)
- In a large bowl, whisk together the flour, baking soda, and spices. Set aside.
- In another bowl, whisk together the brown sugar, honey, apple sauce, coconut oil, and eggs.
- Peel and purée the persimmons (note: I like to leave some whole persimmon pieces in mine). Mix in the cognac. Then add to the second mixture with the wet ingredients.
- Combine the two mixtures then fold in nuts and dried fruit.
- Transfer the batter into a well-greased bread dish.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before serving.