This bread is super moist and rich – and full of fruits and nuts.  These loaves make great holiday gifts.

This recipe was adapted from David Leibovitz’s Persimmon Bread recipe.

3 1/2 cupzs gluten-free flour (I use equal parts of almond flour, white rice flour and brown rice flour).
1 1/2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon freshly-ground nutmeg
1 teaspoon ground cinnamon
2 1/2 cups light brown sugar (I use muscovado).
2 sticks (1 cup) melted butter (unsalted)
4 large eggs
3/4 cup whiskey (use your favorite).
2 cups pureed Hachiya persimmon (Use persimmons that have reached water balloon-consistency).
1 teaspoon vanilla extract
2 Tablespoons chopped crystallized ginger
1 cup EACH toasted walnuts and toasted pecans
1 cup dried cherries (I soak mine for several hours or overnight in whiskey, but this is optional).
1 cup raisins or other dried fruits

You will also need:
2 large loaf pans or six small ones (Mine measure 5-3/4″ by 3-1/4″ by 2-1/4″).
1 Tablespoon melted butter and pastry brush (for preparing the pan)
Parchment paper
2 large mixing bowls
Large spoon
Cooling rack

Preheat the oven to 350 degrees Fahrenheit.   Brush the bottom and sides of the loaf pans with butter.   Cut a piece of parchment paper to fit the bottom of each pan.  Line the bottom of the pan with the parchment paper.

Mix together the flour, salt, baking soda, baking powder, nutmeg and cinnamon.  Set aside.

In a separate bowl, mix together the brown sugar, melted butter (cooled to room temperature) and eggs with a whisk.  Add the whiskey, the persimmon puree and the vanilla.  Mix well.  Add to the dry ingredients in the first bowl.  Whisk to mix well.

Fold in the crystallized ginger, the walnuts, pecans, cherries and raisins.

Divide the batter evenly among the baking pans.  If using the large loaf pans, bake for about an hour until the center is firm to the touch.  If using the small loaf pans, bake for about 35 minutes until the center is firm to the touch.

Remove from the oven and run a knife around the rim to loosen each loaf.  Let cool for about 15 minutes.  Turn out the loaves and remove the parchment from the bottom.  Let cool completely (top side up) on a wire rack.

Wrap well in plastic wrap.  Store in the refrigerator or in the freezer.

Makes 2 large loaves or six small ones.

Comments are closed.