(adapted from Beard on Bread by James Beard)
Two 9-inch Loaves
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground mace
2 to 2½ cups sugar (Using the higher amount of sugar will produce a moister and sweeter bread)
1 cup unsalted margarine, melted and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, 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
Grease two 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 in a large mixing bowl. Make a well in the center then stir in the margarine, eggs, liquor, persimmon puree then the nuts and raisins. Bake 50-60 minutes until toothpick inserted into the center comes out clean. It is important not to overcook the bread, so it is best to start checking doneness a little early.
Persimmon bread will keep for about a week, if well-wrapped, at room temperature. They also freeze extremely well too.