Christmas Cranberry-Persimmon Loaf recipe
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Ingredients
- 1 ½ cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground ginger, or more to taste ¼ teaspoon ground nutmeg, or more to taste ½ cup chopped toasted walnuts ½ cup dried cranberries 2 large eggs ¾ cup light brown sugar ½ cup vegetable oil 4 ripe Fuyu persimmons, chopped into small pieces
Nutrition Info
- 262.4 caloriescarbohydrate: 33.6 gcholesterol: 31 mgfat: 13.5 gfiber: 1.5 gprotein: 3.5 gsaturatedFat: 1.8 gservingSize: -sodium: 217.9 mgsugar: 16.9 gtransFat: : -unsaturatedFat: : -
Directions Christmas Cranberry-Persimmon Loaf
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries, toss or mix using your fingers to ensure cranberries don't stick together.
Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.