Cranberry Persimmon Bread

Cranberry Persimmon Bread

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!

Preparation Time
10 mins
Cooking Time
60 mins
Total Time
1 hr 10 mins
Calories
230 Calories

Recipe Instructions

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

Ingredients

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

Categories

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