Persimmon Bread Is a Generous Gift

YumSugar — Sat, 15 Nov 2008 08:00:51 -0800

Last weekend, I had an abundance of persimmons and decided I would make something for a friend who helped me organize an event. Luckily, I came across an enticing recipe for dessert bread made with persimmons, brandy, walnuts, and dates.

Because the recipe yields a huge batch, I altered it to make some muffins as well. The simple modification was as easy as pouring batter into muffin tins and baking for a shorter period of time. In one hour, I had muffins for the next week's breakfast, as well as a nutty dessert for my friend. To see how I did it all, read more.

Persimmon Bread
Adapted from Divine Caroline

Ingredients

3-1/2 cups sifted all-purpose flour
1-1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2-1/4 cups sugar
1 cup melted butter
Four eggs, lightly beaten
2/3 cup Cognac
2 cups puree of very ripe persimmons
2 cups coarsely chopped walnuts
2 cups chopped dates

Directions

Preheat oven to 350° F.
Mix the dry ingredients together in a large bowl.
Slowly add in melted butter, eggs, Cognac, and persimmon puree, and stir until combined. Add in walnuts and dates.
Butter and flour four bread molds, fill them about three-quarters full, and bake for about one hour. Cool the loaves in the molds and turn out on a rack. Alternately, fill a muffin tin until three-quarters full and bake 20 to 25 minutes.
Cool and wrap in foil.

Makes 4 loaves, or 1 loaf and 12 muffins. Keeps for 1 to 2 weeks.

Print recipe with images | without images

View 8 Photos ›

Yummy Links: From Martinis to Foie Gras

partysugar — Fri, 16 May 2008 06:45:34 -0700

If a classic bridal shower isn't your style, consider hosting a girls' night in martini party. - My Recipes
Now that grilling season is upon us, be sure you know the difference between gas and charcoal grills. - Chow
Over evite? Try the new alternative Pingg, an eco friendly, chic way to send invitations. - Pingg
These luscious centerpieces make me want to host a Spring dinner party! - Hostess with the Mostess
Slightly disturbing: the difference between portion sizes then and now. - Divine Caroline
Watch as kung fu master, Ho Eng Hui, breaks through a coconut with his index finger, it's absolutely insane! - Serious Eats
The city of Chicago has repealed the foie gras ban. -Slashfood

Source