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Persimmon Bread

Persimmon Bread

(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.