Persimmon Nut Bread

Recipe from

Oxmoor House


1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground mace
1 1/4 cups sugar
2 eggs, beaten
1/3 cup bourbon
1 cup persimmon pulp, puréed
1/2 cup butter or margarine, softened
1 cup raisins
1 cup chopped pecans


Combine flour, soda, salt, and mace; set aside.

Combine sugar, eggs, bourbon, and persimmon pulp; mix well. Add persimmon mixture and butter to flour mixture, mixing well. Stir in raisins and pecans.

Spoon batter into a greased and floured 6-cup mold. Bake at 350° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 to 20 minutes in mold. Remove from mold, and cool completely.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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