Cranberry persimmon bread

photo of slices of Cranberry persimmon bread on a plate

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.

close-up photo of sliced Cranberry persimmon bread

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.

photo of sliced Cranberry persimmon bread

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.

photo of a loaf of Cranberry persimmon bread

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.

Cranberry persimmon bread

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.photo of slices of bread on a plate

Cranberry Persimmon Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 18 slices (approximately)
My mom has persimmon trees so when the fruit is in season she gives me bags of it to bake with. I used the soft hachiya variety for this sweet bread.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 250°F. Grease and flour two 9-inch loaf pans.
  2. In a large bowl, mix the flour, baking soda, baking powder, salt, and all of the spices together until well combined.
  3. 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.
  4. 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.

Notes:

Recipe source: Former Chef

Nutrition Facts
Cranberry Persimmon Bread
Amount Per Serving (1 slice)
Calories 215 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 287mg12%
Potassium 114mg3%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 55IU1%
Vitamin C 0.2mg0%
Calcium 43mg4%
Iron 1.6mg9%
Net Carbs 43g86%
* Percent Daily Values are based on a 2000 calorie diet.
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.

3 comments on “Cranberry persimmon bread”

  1. Hi, I’m glad you liked the bread. You make a good point about the directions, and I’ll amend that later today. Indeed, you need to make a well and put the persimmon down the center. I’ve never had it spread over the top like that, but I can see that happening if the persimmon is very thin.

    • I see. Yeah, my puree was pretty thin, so it just spread out across the whole top. Thanks for the lovely recipe though! I’m going to make it again soon for my parents.

  2. Very nice bread recipe, haven’t tried a cranberry persimmon bread before, look forward to it, thanks.

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