Persimmon Bread

• 3 1/2 cups sifted flour
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon ground nutmeg
• 2 - 2 1/2 cups sugar
• 1 cup melted unsalted butter, and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 2/3 cup Bourbon or 2/3 cup whiskey
• 2 cups persimmons, pureed (from about 4 squishy-soft Hachiya persimmons)
• 2 cups walnuts or 2 cups pecans, toasted and chopped
• 2 cups raisins (such as apricots, cranberries, or dates) or 2 cups diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

flour, salt, baking soda, ground nutmeg, sugar, unsalted butter, eggs, bourbon, persimmons, walnuts, raisins

Taken from www.food.com/recipe/persimmon-bread-338940 (may not work)