Marcus Monroe, of Manitou Farms, shared his recipes for okra fritters and persimmon bread.  You can find Marcus at CFM most Saturdays in the summer and fall.

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PERSIMMON BREAD
Servings
9-inch loaves
Ingredients
  • 3 1/2 cups sifted flour
  • 1 1/2 teaspoons salt
  • 2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 1 cup melted unsalted butter and cooled to room temperature
  • 4 large eggs at room temperature, lightly beaten
  • 2/3 cup cognac bourbon or whiskey
  • 2 cups persimmon puree
  • 2 cups walnuts or pecans toasted and chopped
  • 2 cups raisins or diced dried fruits (such as apricots, cranberries, or dates)
Servings
9-inch loaves
Ingredients
  • 3 1/2 cups sifted flour
  • 1 1/2 teaspoons salt
  • 2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 1 cup melted unsalted butter and cooled to room temperature
  • 4 large eggs at room temperature, lightly beaten
  • 2/3 cup cognac bourbon or whiskey
  • 2 cups persimmon puree
  • 2 cups walnuts or pecans toasted and chopped
  • 2 cups raisins or diced dried fruits (such as apricots, cranberries, or dates)
Instructions
  1. Butter two loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
  2. Preheat oven to 350 degrees.
  3. Sift the first five dry ingredients in a large mixing bowl.
  4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
  5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Recipe Notes

Note: This bread will keep for about a week, well-wrapped, at room temperature. It freezes well, too. 

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