David Lebovitz recipe that he adapted from Beard on Bread. Photo is also from David Lebovitz. Make lots of this bread – it freezes well! Have a great holiday weekend!It’s the day after Thanksgiving, and you still have LOTS of leftovers. There will be no experimenting with meat-free recipes. So instead, today I’m posting a terrific seasonal recipe for persimmon bread that you can pair with some hard-boiled eggs and a fruit salad for a delicious holiday weekend breakfast (yes Thom, I know breakfast breads are always meatless!). For this bread, I’ve adapted a
3 1/2 cups flour
1 tsp salt
2 tsp baking soda
1 tsp ground nutmeg
2 1/2 cups sugar
1 cup melted unsalted butter, cooled to room temperature
4 eggs, beaten
1 cup orange juice
2 cups crushed persimmons (Scoop the fruit out of very ripe persimmons and smash them with a potato masher on a cutting board. If your persimmons are still pretty hard, put them in the freezer for a day or two and then thaw – they’ll be soft and ready to mash)
2 cups walnut pieces
2 cups raisins
1) Grease two loaf pans. Preheat oven to 350.
2) Sift together the first five ingredients in a large bowl
3) Make a well in the center of the dry ingredients and add butter, eggs, orange juice, and persimmons. Stir well.
4) Add in nuts and raisins and stir again.
5) Bake 1 hour, or until a knife inserted in the center comes out clean.