I grew up with a persimmon tree in my families back yard, but never really liked them. After trying the persimmons in Israel, I was hooked. It’s persimmon season now so I decided to try my hand at making persimmon bread. I compiled my own recipe from others I found online. Here is what I used.

Dry Ingredients

• 1 3/4 Cups Wheat Flour
• 1 1/2 Cups Sugar
• 3/4 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Cloves
• 1/2 Teaspoon Ground Nutmeg (I wanted this but didn’t have any. And alas, it was shabbat)
• 1/2 Teaspoon Ground Allspice (I wanted this but didn’t have any. And alas, it was shabbat)

Wet Ingredients

• 1 Cup Persimmon Puree
• 1/2 Cup Butter
• 2 eggs
• 1/3 Cup Rum (Others said cognac, burbon, or whiskey which may lend better to the flavor, but I only had rum on hand)

Extras

• 1 Cup Chopped Walnuts (pecans also sound good)
• 1/2 Cup Raisins
• 1/2 Cup Cranberries (dates also sound good)

Let the butter sit out until soft, then cream in eggs and rum. After mixture is really smooth, mix in persimmon. Combine dry ingredients, then slowly mix into creamed wet mixture until smooth. Mix in nuts and berries. Distribute into baking pan(s) and bake for 1 hour at 350℉. With our crazy Israeli convection oven, I did ~1 Hour at 90℃.

All in all it turned out pretty good. I think next time I’d like to have a more spiced flavor so I’ll make sure to have the nutmeg and allspice. This also would probably go really good with an only slightly sweetened cream cheese frosting.