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
- 1.5 cups ripe Hachiya persimmon pulp
- 2 teaspoons baking soda
- 2 cups brown sugar
- 4 eggs
- 0.67 cups vegetable oil
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups fresh cranberries
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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