Persimmon Bread – we have a huge crop this year so we make and freeze this to enjoy all year long

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This is adapted from a James Beard Recipe. Higher amounts of sugar make the bread more moist. I left out the walnuts and the liquor since we prefer our bread without both.

Persimmon Bread Little Farm Style

Ingredients

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
3 cups persimmon puree (from about 5 squishy-soft Hachiya persimmons)
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Directions:

  1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
  2. Preheat oven to 350 degrees.
  3. Sift the first 5 dry ingredients in a large mixing bowl.
  4. Make a well in the center then stir in the butter, eggs, persimmon puree then the raisins.
  5. Bake 1 hour or until toothpick inserted into the center comes out clean.
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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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