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. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
2. 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. 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.
4. 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.
5. 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 per serving