Cranberry Persimmon Bread The Best Recipes

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Cranberry Persimmon Bread

"This bread is the epitome of fall with both persimmons and cranberries, and is wonderful with coffee, hot tea, hot cider, or even a hot buttered rum. A moist bread that can be frozen, but chances are it will disappear before it even cools down!"

Ingredients :

• 1 1/2 cups ripe Hachiya persimmon pulp
• 2 teaspoons baking soda
• 2 cups brown sugar
• 4 eggs
• 2/3 cup vegetable oil
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 3 cups all-purpose flour
• 2 cups fresh cranberries

Instructions :

Prep : 10M	Cook : 20M	Ready in : 1H20M

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.

Notes :

• Do not use fuyu persimmons.
• Frozen cranberries can be substituted for the fresh ones.

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