Persimmon Bread Forever.........recipe

I looked around yesterday and had ripe Fuyu persimmons everywhere. I had to get cooking. Cranked out 8 more loaves of Persimmon bread, 6 for the freezer. This bread if thawed in the fridge for a couple of days first then allowed to return to room temperature is fantastic. I'm just working the batter for a couple of minutes to develop a little of the gluten. It does not sink at all. My old recipes like a lot of banana breads you see out there they are crowned up when fresh out of the oven but sink as they cool, working the batter a little extra totally stops the sink from happening.



Freezing the loaves first I'm wrapping each in the wax paper sheets from Sam's then vacuum packing only enough to remove the air. Works great.

RECIPE Persimmon Bread
Makes 2 Loaves or 4 Mini Loaves

3-1/2 Cups Bread Flour
2-1/2 Cups Sugar
1-1/2 Tsp Salt
3 Tsp Baking Soda
1 Tsp Ground Nutmeg
1 Tsp Cinnamon
1 Cup melted Un-Salted Butter at room temperature
4 Large Eggs room temperature lightly beaten
2 Cups Persimmon Puree
2 Cups Golden Raisins
2/3 Cup Bourbon, Brandy, Cognac (my new favorite Seagram's 7)
2 Cup toasted lightly chopped Pecans or Walnuts
Bakers Joy (next to spray Pam at Walmart)

Preheat oven to 350 degrees use the middle rack position

Lightly spray your choice of Metal loaf pans, sides & bottom. Metal cooks these quick breads the best. I do not hose the pans down just lightly spray. The Loaves will fall out when turned over.

In a very large bowl add the first 6 ingredients and whisk together.

In another bowl whisk eggs first then add persimmon puree, whisk together.
Add melted butter, whisk again, add Seagram's 7 or other choice and whisk well till the butter is fully combined.

In another bowl combine your raisins & nuts. I toast my nuts for 7 minutes after the oven comes up to baking temperature.

Make a well in your dry ingredients bowl, add your liquid ingredients and mix well. Here is where I work the batter extra to make it remain standing when cooled.
After working mix in your raisins & nuts and make sure they are coated well with the batter so they stay in suspension till cooked.

I'm baking the mini loaves for 45 minutes and using a instant digital thermometer for testing doneness. Full sized loaves are taking 55 minutes here. At 194 degrees I have found the loaves are fully cooked but retain the maximum moisture. The toothpick thing works for experienced bakers but for me the thermometer can't be beat. Storing on the counter they are good for a week, in the fridge I go two weeks. Warming up in the microwave works very well from cold.