Anise-Scented Persimmon Bread

• 1 cup sifted all-purpose flour
• 3/4 cup sifted whole wheat flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup pure olive oil (not extra virgin)
• 1/3 cup brandy or bourbon
• 1 cup persimmon puree (from about 4 ripe Fuyus or two squishy-ripe Hachiyas)
• 3/4 teaspoon whole anise (aniseeds)

1. Preheat the oven to 350 degrees F, and butter or grease a 9 x 5 loaf pan. Line the pan with parchment paper, or dust the inside with flour and tap out the excess.
2. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, and sugar. Make a well in the middle, then crack in the eggs and beat them lightly in the middle of the well. Add olive oil, brandy or bourbon, persimmon puree, and anise, and mix until the last traces of flour have just disappeared.
3. Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 10-15 minutes, then turn it out of the pan and transfer to a cooling rack. Let the bread cool completely before slicing.
4. Wrap any leftover bread tightly in a double layer of plastic wrap. The wrapped bread will keep for about a week at room temperature, or up to two months in the freezer.

flour, whole wheat flour, salt, baking soda, sugar, eggs, olive oil, brandy, persimmon puree, whole anise

Taken from food52.com/recipes/20463-anise-scented-persimmon-bread (may not work)