James Beard Persimmon Bread Recipe
When you are searching for a unique and delicious dessert bread recipe, look no further than James Beard Persimmon Bread. This classic American treat has origins in the Southern United States and is packed with flavor from a combination of unique ingredients. With its moist texture and subtle notes of nutmeg and cognac, this bread will become an instant family favorite.
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Servings: 10 people
Calories: 261kcal
Equipment
- Mesh strainer
- large mixing bowl
- 2 Loaf pans
Ingredients
- 1 3/4 cups of all-purpose flour providing a sturdy foundation for the cake's structure.
- 1/2 cup of unsalted butter (melted) cooled to room temperature, imparting a rich and indulgent taste.
- 3/4 teaspoon of salt enhancing the flavors and balancing the sweetness.
- 1 cup of chopped pecans toasted, providing a delightful crunch and nutty undertones.
- 1 1/4 cups of granulated sugar adding sweetness and contributing to a delightful caramelization.
- 2 eggs lightly beaten, binding the ingredients together and contributing to a moist texture.
- 1/2 cup of persimmon sourced from 1 Fuyu persimmon, adding a burst of freshness and vibrant texture. Alternatively, you can incorporate 1/2 cup of additional dried fruit for a delightful variation.
- 1 teaspoon of baking soda ensuring a light and fluffy texture.
- 1/2 cup of diced dried fruits such as apricots, cranberries, or dates, offering bursts of sweetness and chewy texture. You can adjust the amount based on personal preference to create a perfect balance of flavors.
- 1/3 cup of cognac lending a sophisticated and nuanced flavor profile.
- 1/2 teaspoon of ground nutmeg infusing the cake with warm and aromatic undertones.
- 1 cup of persimmon puree obtained from about 2 squishy-soft Hachiya persimmons, imbuing the cake with a luscious and fruity essence.
Instructions
- Preheat your oven to 350°F/176°C. Grease and lightly flour two 9x5-inch loaf pans. In a large bowl, combine the flour, baking soda, nutmeg, and salt. Stir together until evenly mixed.
- In another bowl, whisk together the sugar and persimmon puree until combined. Stir in the chopped pecans, melted butter, eggs, and cognac until well blended. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the raisins. Be careful not to over-mix. Divide the batter evenly between the two prepared loaf pans and smooth out the top to look even. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Notes
- When measuring the ingredients, it’s important to use a kitchen scale in order to get an accurate measurement.
- Be sure not to over-mix the batter or else it may become dense and gummy. Just mix until all of the ingredients are combined.
- If you find that your bread is too moist, try baking it for an additional 10 minutes or so.