Persimmon Bread

At some point in the past year, I bought a case of persimmons or maybe Sharon fruit, and pureed the flesh, freezing it into two 500mL containers. For an after-dinner Sukkot gathering this fall, I used one of them to make a delicious loaf.

The recipe is by James Beard, adapted by David Lebovitz on his blog. I used walnuts, and dark, organic dried apricots. The recipe gives a range for the sugar, and I opted to use the lesser amount (2 cups).

After one hour in the oven, the interior of the loaf was still a bit wet. But baking it until it was fully baked resulted in the outside turning dry and tough.

Update: I made this again later in February with the remaining container of puree, and the full amount of sugar. This time, it turned out better. The loaf is moist and flavourful (gotta love bourbon whiskey!). But unless I was told, I wouldn’t know it’s made with persimmon. File this recipe away in your back pocket for when you have overripe persimmons.