In Portland, we love Bourbon, we love baking, we love James Beard and we have lots of persimmon trees in the neighborhood. Lets be honest: very few of us can figure out what the heck to do with a tree full of persimmons. One of my children lets me pack them in their lunches to eat like an apple. The other one turns up his nose. Nobody turns up their nose at this bread. Nobody. It’s filled with an awful lot of whiskey, but it is worth it, and yes, it will all bake off, so no need to be alarmed for the children’s sake. This is one of my all time favorite recipes because it is 1.) fast and easy 2.) made with whole, seasonal foods 3.) makes the house smell INSANELY good 4.) uses up all the dang persimmons.
Maple Bourbon Persimmon Bread
makes 2 loaves (freeze one for Thanksgiving! make friends with a neighbor!)
Adapted from Beard on Bread by James Beard.
- 3½ cups sifted flour
- 1½ teaspoons salt
- 2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 2 sticks melted unsalted butter, cooled to room temperature
- 4 large eggs, beaten
- 2/3 cup Bourbon
- 1/2 cup maple syrup
- 2 cups persimmon puree (about 4 squishy Hachiya or 4 crispy fuyu)
- 2 cups walnuts or pecans chopped
- 2 cups chopped dried fruits (I like apricots)
1. Butter and flour 2 loaf pans.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large bowl.
4. Stir in the butter, eggs, bourbon, persimmons, maple syrup.
5. Fold in the nuts and fruit.
5. Bake 1 hour or until toothpick comes out clean.
You can freeze the extra loaf, otherwise it will last about a week.