I got this recipe from David Lebovitz’s web site, but it originally came from Beard on Bread. We have a Hachiya persimmon tree in our front yard that is groaning with the weight of tons of persimmons right now. This bread is a little reminiscent of fruitcake (except it’s way better). I used dried currants and pecans, and it’s very boozy with a good amount of cognac in the batter. Definitely something to make again.

• Persimmon Bread (David Lebovitz)