Persimmon Bread By James Beard

• 31/2 cups sifted flour
• 11/2 teaspoons salt
• 2 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 2 to 21/2 cups sugar
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup Cognac, bourbon or whiskey
• 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. 1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. 2. Preheat oven to 350 degrees.
3. 3. Sift the first 5 dry ingredients in a large mixing bowl.
4. 4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. 5. Bake 1 hour or until toothpick inserted into the center comes out clean.
6. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

flour, salt, baking soda, ground nutmeg, sugar, butter, eggs, cognac, persimmon puree, walnuts, raisins

Taken from www.epicurious.com/recipes/member/views/persimmon-bread-by-james-beard-52561521 (may not work)