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Persimmon Bread

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Joy The Baker
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3½ cup sifted flour

1½ tsp salt

2 tsp baking soda

1 tsp ground nutmeg

2-2½ cup sugar

1 cup melted unsalted butter and cooled to room temperature

4 large eggs, at room temperature, lightly beaten

2/3 cup cognac, bourbon or whiskey

2 cup persimmon puree (from about 4 squishy-soft Hachiya persimmons)

2 cup walnuts or pecans, toasted and chopped

2 cup raisins, or diced dried fruits (such as apricots, cranberries, or dates)

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