Cranberry persimmon bread
On my last trip home, I got a whole bag of persimmons. My mom has persimmon trees in her backyard, so every year I’m searching for new persimmon recipes.
This weekend I decided to try out a cranberry persimmon bread I found on Former Chef. I love the color of the bread and how there was an orange swirl on the top. Usually the persimmon breads I make are a dark brown.
There are two main types of persimmons: hachiya and fuyu. Hachiya persimmons tend to be bigger, have a long, oval shape and a pointy bottom. Hachiya persimmons should only be eaten after they are really ripe and soft (to the point where they are basically mushy). I’ve never eaten a Hachiya persimmon before it turns fully soft, but I’ve heard the experience is quite awful. Fuyu persimmons are flatter in shape, and look kind of like a tomato. Fuyu persimmons can be eaten crunchy. I did a post about the differences last year here.
I brought back both type of persimmons, but I used the soft hachiya ones for this bread. The ones pictured in the photos are actually fuyu persimmons because they stand up easier.
The only thing I didn’t like that happened with my bread is the top layer. The directions said to save half a cup of persimmon puree and pour it on top of the batter to create the orange effect. However, the batter is pretty thick. When I poured the puree on top, I wondered how the puree would seep inside. The directions didn’t say to mix it or make a well in the batter, etc. As a result, when my bread finished baking the puree poured on top simply formed a thin crust on the outside, that made it look like melted cheese.
Other than the snag I hit with the crust layer, I really enjoyed this bread. It was moist, had a slight taste of persimmon and I love the crimson red cranberries poking out. I definitely will make this bread again, though next time I’m going to make a well along the middle of the bread to pour in the puree, rather than just pouring it on top since all it did was spread everywhere and form a wet crust.
You can view Former Chef’s recipe here.
- 4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 4 whole eggs
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 cup oil
- 2 ½ cups ripe persimmon pulp divided
- 1 cup dried cranberries
Preheat oven to 250°F. Grease and flour two 9-inch loaf pans.
In a large bowl, mix the flour, baking soda, baking powder, salt, and all of the spices together until well combined.
In another large bowl, beat the eggs and both sugars until well combined. Add the oil, 2 cups of the persimmon puree (reserve ½ a cup), and the cranberries. Add the dry ingredients to the wet ones in batches stirring in between each until just combined.
Divide the batter between the two loaf pans. Make a shallow well down the center of each and fill them with the reserved puree. Bake the loaves for approximately 1 hour or until an inserted toothpick comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Cranberry Persimmon Bread
Amount Per Serving (1 slice)
Calories 215 Calories from Fat 18
% Daily Value*
Vitamin A 55IU1%
Vitamin C 0.2mg0%
Net Carbs 43g86%
* Percent Daily Values are based on a 2000 calorie diet.