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. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. 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. 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 per serving