Persimmon Recipe ∞ 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 ½ cups ripe Hachiya persimmon pulp
• 2 teaspoons baking soda
• 2 cups brown sugar
• 4 eggs
• ⅓ cup vegetable oil
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• 3 cups all-purpose flour
• 2 cups fresh cranberries

Cooking Directions

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

• calories229.5
• carbohydrateContent35.8 g
• cholesterolContent37.2 mg
• fatContent8.6 g
• fiberContent1.3 g
• proteinContent3.4 g
• saturatedFatContent1.5 g
• sodiumContent261 mg
• sugarContent14.6 g