Spiced Persimmon Almond Bread

December 12, 2008

Two weeks ago my produce shipment included several Fuyu persimmons (shorter, squattier not acorn shaped, more suitied to raw eating). Last weekend I noticed a few had turned pretty ripe, jelly like, and while I don’t enjoy slicing them and serving them in salads and other items in that state, it is great for baking.

I took cue from Joy the Baker and adapted her recipe.

1 3/4 C sifted flour
1 tsp salt
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 C + 2 T sugar
1/2 C melted butter cooled to room temperature
2 eggs room temperature, lightly beaten
1/2 C scant cognac, bourbon, or whiskey
1 C persimmon puree (~4 Fuyu persimmons, overly ripe, skinned and pulp pureed in a food processor)
1 C unsalted, lightly roasted almonds, chopped into meal and chunks (food processor)
1 C raisins or diced dried fruits + 1 tsp baking soda

Add baking soda to diced dried fruits/raisins and add 1 C boiling water. Set aside to hydrate.

Preheat oven to 350. Butter a loaf pan generously and dust with flour.

Sift dry ingredients together, make a well in the center. Stir in butter, eggs, liquor, persimmon puree, almonds and finally the drained raisins or fruit.

Bake 1 hour, until skewer or toothpick inserted to middle comes out clean or with dried crumbs.

Would be great served with room-temperature cream cheese or creme fraiche when warm.

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1 Comment

  • Reply Bob Eccleston April 12, 2009 at 6:26 am

    Interesting recipe but have a question.
    The word skant is unfamiliar to me but I have seen it
    several times in recipes referring to water in breadmaking.
    In your recipe it refers to the brandy.
    What is Skant?? is it a measure or some product?

    tks for your time
    Bob E.

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