Wednesday, January 12, 2011

Persimmon bread recipe

This cake is really, really great! I found the recipe on the blog of David Lebovitz. His blog is a great source of delicious recipes and a great inspiration for anyone who likes the great food, fine photographs and Paris.

You will need for one loaf:

225g flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
200g sugar (can be more: more sugar more moister the cake)
110g melted (unsalted) butter and cooled to room temperature
2 large eggs, lightly beaten
90ml cognac, bourbon or whiskey
1 cup pesimmon puree
1 cup walnuts pr pecans, toasted and chopped
1 cup raisins or other dried fruits

Butter a loaf pan. Line the bottom with a piece of parchment paper or dust with flour and tap out any excess. Preheat oven to 180 °C (350 °F).

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.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

You can find the original recipe on David's blog, together with some interesting stories :)

The only adjustment I made was that the first time I made the bread I use preserved figs (I know, my fig addiction is boooring), what I pureed with the food processor instead of the alcohol, because I made it for kids too. I decreased the amount of sugar, because the preserve was pretty sweet too. For grownups I would definitely recommend the version with the whiskey :)


  1. I have to try it! Thanks for the recipe!

  2. I made this and it is amazing! Used whiskey and 2 persimmons (which I guess was about a cup? Maybe more).

    Also, I halved the original recipe (James Beard's) and did the math I used 140 gr flour! Don't ask...anyway, I just discovered this at the moment of writing. While eating it it seemed deliciously moist and wonderful. So...there's that.



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