Persimmon Bread

Still have some persimmons hanging around? Or did you like them so much, you bought more?

Here is a recipe I made last week, adapted from (James) "Beard on Bread".
It is super moist and delicious! Great for with coffee or chia for breakfast or as a late night snack!


2 c APF
1/2 t salt
1 t baking soda
1/4 t nutmeg
1/2 t cinnamon
1 c brown sugar
4 oz butter, melted and cooled
2 eggs
1/4 c brandy
1 c persimmon bread (about 4 blended)
1 persimmon, diced
1 /2 c pecans, walnuts or hickory nuts toasted and chopped
1/4 c coconut shavings

Preheat oven to 350 degrees.

Sift together: flour, salt, soda, spices and sugar.
Combine: butter, eggs, brandy and puree.
Stir wet ingredients into the dry and thoroughly combine.
Fold in diced persimmon, nuts and raisins.
Pour into a greased loaf pan and top with coconut.

Bake for 50-60 minutes. Lay a piece of aluminum foil over the top to prevent the coconut from over browning. Test center of bread with a skewer. Bread is done when the skewer comes out clean.