Cranberry Persimmon Bread recipe

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Ingredients

1 ½ cups ripe Hachiya persimmon pulp
2 teaspoons baking soda
2 cups brown sugar
4 eggs
⅔ cup vegetable oil
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
3 cups all-purpose flour
2 cups fresh cranberries

Nutrition Info

229.5 calories
carbohydrate: 35.8 g
cholesterol: 37.2 mg
fat: 8.6 g
fiber: 1.3 g
protein: 3.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 261 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

  2. Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.

Recipe Yield

2 loaves

Recipe Note

This bread is the epitome of fall with both persimmons and cranberries, and is wonderful with coffee, hot tea, hot cider, or even a hot buttered rum. A moist bread that can be frozen, but chances are it will disappear before it even cools down!

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