Persimmon Bread - cooking recipe

Ingredients

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 - 2 1/2 cups sugar
1 cup melted unsalted butter, and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 2/3 cup Bourbon or 2/3 cup whiskey
2 cups persimmons, pureed (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or 2 cups pecans, toasted and chopped
2 cups raisins (such as apricots, cranberries, or dates) or 2 cups diced dried fruits (such as apricots, cranberries, or dates)

Preparation

Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350 degrees.
Sift the first 5 dry ingredients in a large mixing bowl.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 1 hour or until toothpick inserted into the center comes out clean.