Cranberry Persimmon Bread
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
Instructions
- 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.
Notes
Recipe source: Former Chef
Serving: 1slice, Calories: 215kcal, Carbohydrates: 44g, Protein: 4g, Fat: 2g, Sodium: 287mg, Fiber: 1g, Sugar: 21g, NET CARBS: 43
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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