Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own. The amount this recipe makes also fits perfectly into 4 of the little foil loaf pans (well-greased!) folks use for gifting. I freeze the little loaves well and they hold beautifully in the mail.
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.25 teaspoons ground ginger , or more to taste
- 0.25 teaspoons ground nutmeg , or more to taste
- 0.5 cups chopped toasted walnuts
- 0.5 cups dried cranberries
- 2 large eggs
- 0.75 cups light brown sugar
- 0.5 cups vegetable oil
- 4 ripes Fuyu persimmons , chopped into small pieces
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
-
2
Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
-
3
Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
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4
Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
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5
Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.
Nutrition Facts
Per serving
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