Tuesday, November 26, 2013

James Beard's Persimmon Bread

#James Beard’s Persimmon Bread #Persimmon bread #MoistFruitBRead

#James Beard’s Persimmon Bread #persimmonBread #FruitBread

#James Beard’s Persimmon Bread #Bread #Persimmon #FruitBread #PersimmonBread

A recipe by James Beard, on David Labovitz blog is something! No joke! A decade ago, I did not know what a persimmon was, I almost mistook it for an exotic tomato. (don't judge me people I was born in a tropical country) Thanks to finally teen's piano teacher, who introduced me to the world of persimmon. I was certainly missing something, it is one of my favorite fruits now.

Last week I got a lot of persimmon home, if am not mistaken I think it is the Fuyu and unlike the Hachiya, it can be eaten when firm.  I wanted to bake a dessert with persimmon and after going back and forth with cake, pudding, bars and bread, I found this recipe. As most of you will know I am a big fan of David, and it's a James Beard recipe. Duh! There was really nothing to think…I had all the ingredients, the outcome was amazing. we had it with coffee, we had it with mulled wine and we had it with maple syrup and crushed cloves. I did not change anything in the recipe. The amazing part of the recipe is that James Beard does not mention the exact amount of sugar for this recipe. David's suggestion, "Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself." I did not want to risk messing up with this recipe so I took exactly the same amount as David Lebovitz. 

I really need to thank all of you for an amazing year, I think this has been the best year of blogging so far. Thank you for reading what I write and thank you for all the love and encouragement. Happy Thanksgiving to all of you! 

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.
31/2 cups sifted all purpose flour
11/2 tsp salt
2tsp baking soda
1tsp ground nutmeg
2 to 21/2 cups sugar
1 cup unsalted melted butter
4 large eggs, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree
2 cups walnuts or pecan, chopped
2 cups raisin, apricots, dates or cranberries. 

Butter 2 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 butter, eggs, liquor, persimmon puree then the nuts and raisins.

 Bake 1 hour or until toothpick inserted into the center comes out clean. I halved the recipe and it worked well. 

#JamesBeard’sPersimmonBread #PErsimmonBread #bread #FruirBread

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  1. Delicious and lovely looking bread. Must have been a super hit.

  2. Bread looks so tempting ! Wonderful clicks....

  3. Persimmons are my new found love. Ive always had them fresh. Never thought of baking with them. This looks yummy. Im a fan of Davids blog too.

  4. drop dead gorgeous Simi !! love love love the texture of the bread !!! Hadnt been to blogsphere for some time. So just checking out on most of you. Hope you doing gud. Keep in touch...rgds...

  5. I first time tasted persimmons this November. Looking at the pics and glancing across the ingredient list, I can only imagine how delicious and moist this bread must be.

  6. Wonderful photography as always and this looks both simple to prepare and so good. I learned about persimmons several years ago and we don't often find them in the market. Also learned about Fuyu vs. Hachiya at that time. Who knew persimmons could be so complicated? I can't wait to try it!


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