Persimmon, whiskey and pecan loaf

This is a stunning, easy recipe that celebrates the best cosy flavours of autumn.

Sweet ripe persimmon pulp, smoky whiskey, crunchy toasty pecans and chewy apricots make up my loaf, but you can swap in and out your own additions!

Recipe is adapted from James Beard via David Leibovitz.

Makes one standard loaf

Ingredients

• 220g plain flour

• 1 tsp salt

• 5g (1 tsp) baking soda

• 5g (1 tsp) spices of choice (optional, I used cinnamon and nutmeg)

• 350-500g caster sugar ( I used 370g sugar because my fruit was SUPER ripe and sweet! Adjust using gut feel. It will work out I promise)

• 115g unsalted butter, melted and cooled

• 1 egg, room temp

• 80g Cognac or whiskey (for booze-free, try black tea)

• 250g persimmon pulp, extremely ripe

• 100g nuts, optional but highly recommended, roasted and chopped (I used pecans, but you could also use walnuts or hazelnuts!)

• 140g dried fruit, optional (eg apricots, cranberries, figs, raisins)

Method

Prepare your loaf pan and preheat the oven to 160C fan.

Combine the flour, baking soda, salt, spices, and sugar in a large bowl.

Make a well in the centre then gently whisk in the butter, egg, persimmon pulp, and liquor til just combined. Fold in the dried fruit and nuts.

Pour into your prepared tin (sprinkle some additional nuts on top if you like!) and bake for 60-75 minutes until a skewer inserted comes out clean. Cool in tin for 10-15 mins before removing to cool on a wire rack.

Keep in airtight container for up to a week, or freeze and thaw for whenever the craving hits!