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posted: 1/29/2014 5:22 AM

Trimmed Down Persimmon Bread

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¾ cup unsweetened, unflavored applesauce

3½ cups sifted unbleached, all-purpose flour

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1½ teaspoons salt

2 teaspoons baking soda

1 teaspoon ground nutmeg

2½ cups sugar

½ cup (1 stick) unsalted butter, melted and at room temperature

4 large eggs, at room temperature, lightly beaten

2/3 cup bourbon or whiskey

2 cups persimmon purée (from 20-24 ounces squishy-soft Hachiya persimmons)

2 cups chopped walnuts or pecans, toasted

2 cups seedless raisins (or dried, sweetened cranberries)

Lightly spray two, 9-by-5-inch nonstick loaf pans with vegetable oil and dust with flour tapping out any excess. Place the oven rack in middle position and heat oven to 350 degrees.

Add the flour, salt, baking soda, nutmeg, and sugar to a large mixing bowl and using a wire whisk stir together until well combined, about 1 minute.

Make a well in the center of the flour mixture and stir in the butter, eggs, liquor, persimmon purée and then the nuts and raisins. Pour into prepared pans and bake 55 minutes or until toothpick inserted into the center comes out clean.

Makes two loaves; each loaf serves 12.

Nutrition values per serving: 327 calories (30 percent from fat), 15.2 g fat (3.25 g saturated), 37.3 g carbohydrates, 2.6 g fiber, 4.7 g protein, 46 mg cholesterol, 228 mg sodium.

Lean suggestions: Reducing the walnuts to 1 cup trims the calories to 296 and fat to 8 grams per serving.

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