We’re fully into the autumn season, with fall flavors abundant at the market. Persimmons – both the Hachiya and Fuyu varieties – are a fun fall fruit available now at Twin Girls Farm. Hachiya persimmons are best used for baking or preserving. When they aren’t fully ripe they have an unpleasant, tannic flavor. Set them out on the counter to ripen. You’ll know they’re ripe when they feel like a water balloon filled with soft, squishy flesh. Fuyu persimmons are the opposite – meant to be eaten when firm and raw, they are sweet and crunchy and make a delightful addition to salads.

Be sure to buy Hachiya persimmons for this easy one-bowl quick bread recipe. At Twin Girls Farm they will help you pick out the most ripe and ready fruit. For the cup of persimmon puree called for in this recipe, you’ll need about 3-4 ripe Hachiya persimmons. Cut off the top of each persimmon and slice in half. Use a paring knife to remove the small membranes, then squeeze the flesh out and discard the skins. Depending how smooth the persimmon flesh is, it’s optional to puree in a food processor and strain through a mesh strainer.

This persimmon pecan bread is moist and sweet with a delicious crunch from toasty Winters Fruit Tree pecans and a subtle boozy flavor from the addition of whiskey, making it a perfect snack on a crisp fall day. And don’t forget to pick up organic, free-range eggs from Great Valley Poultry to use in the recipe.

The full recipe is after the jump. Happy baking!

Persimmon Pecan Bread

Adapted from a James Beard recipe featured on David Lebovitz’s blog.

Ingredients:

1 3/4 c flour

3/4 t salt

1 t baking soda

1/2 t ground nutmeg

1 c sugar

1/2 c unsalted butter, melted and cooled to room temperature

2 eggs, at room temperature, lightly beaten

1/3 c whiskey (cognac or bourbon would also work)

1 c persimmon puree

1 c pecans

Instructions:

Preheat oven to 325 degrees. Butter a loaf pan or spray with non-stick cooking spray.

Place the pecans on a baking sheet and toast in the oven until they smell fragrant. Remove and chop roughly.

Increase oven temperature to 350 degrees.

Sift together the first 5 dry ingredients in a large mixing bowl. Then add the remaining ingredients and stir to combine until there are no flour streaks in the batter. Pour the batter into the loaf pan and bake for 50-60 minutes until a toothpick inserted into the center comes out clean.

Photos by Carletta Wong