Bourbon Persimmon Bread
Never worked with persimmons before? Try out this dense and delicious persimmon bread that is a perfect fall treat. Adapted from David Lebovitz.
Servings: 24 servings
Calories: 310kcal
Ingredients
- 2 cups persimmon pulp
- 4 eggs
- ⅔ cup bourbon
- 1 cup butter melted
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 ½ cups all purpose flour
- 2 cups whole wheat flour
- 2 cups chopped walnuts
Instructions
- Preheat oven to 350°F. Line two 8" x 4" loaf pans with parchment paper, set aside.
- In the bowl of a stand mixer, add in 2 cups persimmon pulp, 4 eggs, ⅔ cup bourbon, 1 cup butter, 1 teaspoon vanilla extract, and 2 cups granulated sugar. Mix on low until well-combined.
- In a medium-sized mixing bowl, sift together ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, 1 teaspoon salt, 2 teaspoons baking soda, 1 ½ cups all purpose flour, and 2 cups whole wheat flour. Add in the flour mixture to the persimmon mixture in three additions—letting mix completely before moving onto the next addition.
- Fold in 2 cups chopped walnuts into the batter. Pour the batter evenly between the two loaf pans. Bake in preheated oven for 35-40 minutes, or until the bread is dark brown, and the top feels solid (not jiggly) when pressed on. Let cool completely before slicing.
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 260mg | Potassium: 162mg | Fiber: 2g | Sugar: 17g | Vitamin A: 279IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 2mg
