Comments on: Persimmon Bread

By: Buttonsa

Buttonsa — Mon, 19 Dec 2011 14:40:35 +0000

This is a very good bread. Try soaking the raisins in the bourbon that you will be using, even more flavor for the bread.

By: Karen C.

Karen C. — Wed, 30 Nov 2011 03:06:07 +0000

I have no clue what cognac was. I looked it up and found out it was like brandy. I choose to not use alcohol what can i substitute with.

By: Megan

Megan — Fri, 04 Feb 2011 18:27:28 +0000

Holy moly do your breads look AWEsome! Maybe it’s just great photography, but we’re pretty good at eyeballing great tasting pastry even prior to tasting. We were searching for a persimmon bread recipe to share w/ our customers in an article on winter fruit (or lack thereof). We’ll be creating a link to your website and trying out of your recipes ASAP! – Thanks!

By: Beverley

Beverley — Tue, 25 Jan 2011 23:56:17 +0000

Can you tell me why my persimmon bread falls in the middle while baking not while cooling.

By: Brigitte

Brigitte — Sun, 23 Jan 2011 20:09:42 +0000

Yummy recipe with tender crumb. I subbed lemon juice for the bourbon and reduced to 1/2 c. per Janet’s suggestion and used 2 c sugar. Baked some mini loaves to share with friends. Looking forward to trying more of Joy’s recipes!

By: lauua

lauua — Mon, 22 Nov 2010 23:59:28 +0000

do yu have to put raisins or any dried fruits?

By: Pamela Beck

Pamela Beck — Fri, 11 Dec 2009 02:34:16 +0000

This persimmon bread recipe is not ADAPTED from James Beard; this IS James Beard’s recipe–in most places word for word. Very naughty, I think.

By: Rose

Rose — Fri, 04 Dec 2009 05:23:35 +0000

Mine is in the oven as I write. I feel a little tipsy from the batter bowl I licked at the end! I ran out of white sugar and had to sub some dark brown for about 1/2 cup, hope it’s okay!

By: Catherine Eng

Catherine Eng — Fri, 16 Oct 2009 02:10:43 +0000

mmmmmmmm..i love persimmons. if you would be so kind, joy, could you send a loaf over to my house? thanks.

-catherine eng, almost 12!!!

By: Janet

Janet — Fri, 06 Mar 2009 01:23:27 +0000

I think the baking time is too long and that is too much cognac. My bread was totally done…almost overdone….at 50 minutes. When I cut into it, the cognac smell hit me hard. The bread tastes WONDERFUL, but I would reduce the cooking time to 45 minutes and then check every minute or so after that. I would also cut the cognac down to half a cup.