This spiced Bourbon Walnut Persimmon Bread is full of nuts and fruit, and the perfect wintery breakfast while these pretty little persimmons are in season!
After the hubs got home from deployment, he had a couple weeks off for the holidays. He rarely ever gets time off, never mind weeks at a time, so we decided to take advantage and plan a little trip. Since I haven’t been to many of the Western states, I wanted to check a new one off the list. Washington, Colorado and Wyoming are all at the top of my to-do list, but they all sounded way too cold at the end of December.
A friend recommended Sedona, Arizona and since Arizona is a lot further South, it sounded good to me! The cost of plane tickets during the holidays was pretty ridiculous so we decided to road-trip it, stopping a few places along the way. We ended up visiting Joshua Tree National Park, Phoenix/Scottsdale, Sedona and the Grand Canyon. We could have skipped Phoenix (though we did have one really amazing meal there), but the rest of the trip was absolutely breathtaking and worth the many hours in the car. I plan to do a couple travel posts on our trip soon!
Before hitting the road, I stocked the car with lots of snacks. A loaf of bread, jar of peanut butter and bunch of bananas became our lunch for many days. We also had snacks. So many snacks. Chips, trail mixes and granola bars. And a few delicious homemade treats. Like this Bourbon Walnut Persimmon Bread!
It’s persimmon season ’round these parts. Until I moved to California, I’d never had a persimmon and possibly didn’t even know what they were. But they grow like crazy here and someone is always trying to offload their backyard tree’s bounty on you. Fine by me! These winter gems are the best.
Regular persimmons (the plump, heart-shaped ones) aren’t edible until they are super mushy. Though I don’t care for the texture eating them plain, they are PERFECT for baking! [Fuyu persimmons are shaped more like squat tomatoes and can be eaten when they’re still hard– they’re super yummy to eat straight up before they become overripe!]
Anywho, I got a bunch of regular, overripe persimmons and was ready to bake. Since I know Nick loves his bourbon, I thought I’d make a holiday-esque persimmon bread with lots of nuts, fruits and booze. It was a definite hit! Perfect for breakfast or a snack on the road!
- 4-5 large ripe persimmons
- 3½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground nutmeg
- 2 cups sugar
- 1 cup coconut oil, melted and cooled slightly
- 4 large eggs
- ⅔ cup bourbon
- 2 cups walnuts, toasted
- 2 cups dried cranberries
- Preheat oven to 350 degrees. Spray 2 loaf pans with nonstick spray and set aside.
- Remove stems and peels from persimmons and place in a food processor or blender (if there are still little bits of peel on them, that's ok, just remove the majority). Blend into a smooth puree.
- In a large bowl, sift together flour, baking soda, salt, and nutmeg. Add sugar and stir lightly to combine.
- In another bowl, whisk together coconut oil, eggs, bourbon and 2 cups of the persimmon puree.
- Add the wet ingredients to the dry and stir until just combined. Stir in walnuts and cranberries.
- Pour the batter evenly into the 2 prepared loaf pans. Bake 60-70 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans until cool enough to handle, then transfer to a wire rack to finish cooling.
Adapted from David Lebovitz.