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.
Cranberry Persimmon Bread
- 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.