Columbia Farmers Market

CFM Recipes

Persimmon Bread

Prep Time:
Cook Time:

Marcus Monroe, of Manitou Farm, shares this delicious recipe for persimmon bread.


  • 3½ cups sifted flour
  • 1½ teaspoons salt
  • 2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 2 to 2½ cups sugar
  • 1 cup unsalted butter, melted 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


Butter two loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. Preheat oven to 350 degrees. Sift the first five dry ingredients in a large mixing bowl. Make a well in the center then stir in the butter, eggs, liquor, and persimmon puree. Fold in nuts and raisins. Bake 1 hour or until toothpick inserted into the center comes out clean.

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

Makes: Two 9-inch loaves

recipe notes

Columbia Farmers Market
Website and Branding by Hoot Design Co.
Photography by Drew Piester.