Persimmon Walnut Loaf

 
Persimmon Walnut Loaf

Ingredients:
3 1/2 cups all purpose flour

3/4 cup light brown sugar, packed

1 1/4 cup granulated sugar

1 1/2 teaspoon sea salt

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 cup unsalted butter, melted and cooled to room 
    temperature

4 large eggs, room temperature, lightly beaten

4 or 5 ripe fufu or hachiya persimmons, peeled and 
    pureed in a blender

1/4 cup of your favorite whiskey

2 cups walnuts, roasted and roughly chopped.

2 cups dried apricots or dried cherries, chopped

Directions:

Preheat oven to 350°. Butter two 9- by 5-inch loaf pans. Line the buttered pans with parchment paper, to cover the bottom and long sides of the pan. This will keep the raisins from sticking to the sides of the pan.

Sift together the flour, salt, soda, baking powder, nutmeg, cinnamon and mace in a large mixing bowl. Scrape the persimmon flesh into a blender and process on a medium speed for 30–60 seconds, until it’s a smooth purée. Scrape the persimmon pulp into a second large bowl and stir in the sugar, brown sugar, melted butter, eggs, bourbon, walnuts, and dried fruit. When the wet ingredients are fully combined, gently fold in the dry ingredients to the mixture, ½ cup at a time. Pour the batter into the prepared loaf pans and bake for 65–75 minutes, or until a toothpick comes out clean.

Cool for 30 minutes before removing from the pan and slicing. Serve warm or at room temperature. This persimmon bread is very moist and will keep well for several days in an airtight container at room temperature. Makes two 9- by 5-inch loaves or 5 mini loaves. Start to finish: 2 hours.