Persimmon bread from Beard on Bread by James A. Beard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • caitmcg on March 18, 2021

    This is by far the best persimmon bread I have made; unlike most, it doesn’t obscure the delicate flavor of the persimmons. I generally make it with golden raisins and toasted pecans, and use bourbon as the spirit. I’ve used cardamom instead of nutmeg or mace, and that’s delicious, too.

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