Bourbon Walnut Persimmon Bread
Recipe type: Breakfast
Cuisine: Bread
Serves: 2 loaves
  • 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
  1. Preheat oven to 350 degrees. Spray 2 loaf pans with nonstick spray and set aside.
  2. 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.
  3. In a large bowl, sift together flour, baking soda, salt, and nutmeg. Add sugar and stir lightly to combine.
  4. In another bowl, whisk together coconut oil, eggs, bourbon and 2 cups of the persimmon puree.
  5. Add the wet ingredients to the dry and stir until just combined. Stir in walnuts and cranberries.
  6. 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.
Recipe by Flying on Jess Fuel at