Persimmon bread

It's finally time for baking with ripe squishy persimmons! This is a variation on James Beard's persimmon bread, which appears to be the consensus persimmon bread of food bloggers (eg David Lebovitz). My only change was to swap the walnuts and raisins—which would have made it too close to last weekend's carrot cake—for chocolate chips and currants—which are probably better complements for the very generous dose of Bulleit anyway. The loaf is soft, dark, moist, and surprisingly spicy, with a good crumb and a delightfully chewy crust.

1 stick butter
1 c Hachiya pulp (2 Hachiyas)
2 eggs
1/3 c bourbon.
1.75 c flour (210g)
1.25 c sugar (250g)
1 t baking soda
1/2 t nutmeg
3/4 t salt
1 c chocolate chips or chopped dark chocolate
1 c currants

Preheat the oven to 350F, and butter and flour a 9" loaf pan. (Mine stuck to the pan a bit on the bottom, so you might want to try parchment.)

Microwave the butter in a 4-c pyrex until melted. Scoop the persimmon innards into the butter and stir to break up the chunks as much as possible. When the mixture is cool enough, stir in the eggs and bourbon.

In a medium bowl, stir together the dry ingredients (flour through salt). Stir in the wet ingredients until just combined, then stir in the chocolate and currants. Scoop the batter into the pan and bake for 60-70 min until a tester comes out clean.