Amazing Persimmon -Trabzon Hurması Bread
Recipe type: Baking
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Two 9-inch (23 cm) loaves of amazing Persimmon bread
  • 3½ cups sifted flour
  • 1½ tsp salt
  • 2 tsp baking soda
  • 1 tsp ground nutmeg
  • 2 to 2½ cups sugar
  • 1 cup melted unsalted butter, cooled to room temperature
  • 4 large eggs, at room temperature, lightly beaten
  • ⅔ cup cognac, bourbon or whisky
  • 2 cups persimmon pureé (from about 3-4 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 your 2 loaf pans. Line the bottoms with a piece of parchment/greaseproof paper or dust with flour and tap out any excess.
  2. Pre-heat oven to 350° F/180°C degrees.
  3. Sift the first five ingredients into a large mixing bowl.
  4. Make a well in the centre then stir in the butter, eggs, alcohol, persimmon pureé then the nuts and raisins. NB Makes a fabulous batter!
  5. Pour into prepared pans.
  6. Bake 1 hour or until toothpick inserted into the centre comes out clean.
  7. Storage: will keep for about a week,if well-wrapped, at room temperature. The persimmon breads take well to being frozen, too.
Two 9-inch (23cm) loaves

Using the higher amount of sugar will produce a moister and, of course, sweeter bread
Recipe by Pantry Fun at