I love quick breads. They are easy to put together and taste so good. It’s too hard for me to pick a favorite quick bread because I like them all.
With all the persimmons I was pureeing last week, I had to make a persimmon quick bread. I made this one here previously, which I really liked. But I wanted to try a few more recipes.
This time I used this recipe from Allrecipes. The bread came out slightly darker than my previous persimmon quick bread. It tasted slightly dryer as well.
I still liked it but I prefer the other recipe just a little more. I baked this in my pumpkin patch loaf pan. When I bought it, I didn’t think I’d get much use out of it, but it’s been perfect for making quick bread cakes and not just pumpkin quick breads since the patch of vines and flowers don’t look like just pumpkins. And the pattern makes the breads come out so fancy looking.
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 cup persimmon pulp
- 1/2 cup dried cranberries
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Preheat oven to 350°F. Oil a 9 x 5 loaf inch pan.
In a small bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, blend eggs, sugar, and oil. Add in pulp and mix again. Then fold in flour mixture and blend with electric mixer until batter is smooth and no lumps of flour remain.Stir in cranberries. Pour batter into prepared pan.
Bake for about 50-60 minutes, or until tester inserted in the center comes out clean.