Autumn Season ... almost pass

I have so many reason to love Autumn Season , one of the reason that I can find Persimmon fruits almost in every Asian Store everywhere I go.  My husband just like Hachiya Persimmon which take time to be able to eat, must be completely ripened before consumption  When they are ready the fruit is become soft and very sweet ..   But for me, I love both of the type of persimmon, Hachiya and Fuyu.   Fuyu doesn't need to be soft or ripened to be eat, just thin sliced and eat like that.. the taste is so good and crunchy. 

I kept some of hachiya persimmon and wait until very soft to make this delicious Persimmon Cake or I say 'bread' since similar to Banana Bread !!   Don't be surprise with amount of sugar has been used in this recipe, the sugar will produce a moister and sweeter bread  

My daughter loves to eat this bread for breakfast with butter .. even after come back home from school she will ask for more .  I think is ok, since she is helping me alot rake the leaves in the backyard ^_^

The recipe slightly adapted from David Lebovitz 

Persimmon Bread

Two 9-inch (23cm) Loaves

Ingredients :

• 3 1/2 cups sifted flour
• 1 1/2 tsp salt
• 2 tsp baking soda
• 1 teaspoon ground nutmeg
• 2 to 2½ 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 - I used vanilla 
• 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350ºF (180ºC) degrees.

3. Sift the first 5 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.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.