Steve is a loyal reader of our blog, but when he saw those interesting persimmon recipes in our last post he got a little grinchy….said he:  “what’s wrong with regular persimmon bread? or better yet, how about an apple pie?”

ok, no apple pie.

But Festivus (and persimmon bread) for the rest of us.  This one is adapted from James Beard and is one of his most famous recipes.  Enjoy!

Persimmon Bread

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 1/2 cups sugar
1 cup melted unsalted butter, cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup bourbon or whiskey
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 (like cranberries, dates, or apricots)

Butter 2 loaf pans.  Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350 degrees.

Sift the first 5 dry ingredients into a large mixing bowl or electric mixer.
Stir in the butter, eggs, liquor, persimmon puree, then the nuts and raisins.

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.  But these breads freeze very well too.