Ingredients
- 1 ½ cups ripe Hachiya persimmon pulp
- 2 teaspoons baking soda
- 2 cups brown sugar
- 4 eggs
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups fresh cranberries
Why This Recipe Is So Enjoyable
This bread combines the sweet, mellow flavor of ripe persimmons with the tartness of cranberries. It offers a moist texture and a beautiful balance of fruity notes, making it perfect for breakfast or an afternoon snack.
Kitchen Advice
- Use ripe, soft persimmons for the best flavor and moisture.
- Gently fold in the cranberries to avoid breaking them and turning the batter purple.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
- Gently fold in the cranberries to avoid breaking them and turning the batter purple.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Directions
Lightly heat your oven to 350°F (175°C) and greasing two loaf pans. In a big bowl, mix the persimmon pulp with the baking soda and let it sit for about 5 minutes until it thickens up. Then, add the sugar, eggs, oil, cinnamon, nutmeg, and salt, stirring everything together until the batter is nice and smooth. Gently fold in the flour, followed by the cranberries. Pour the batter evenly into your prepared pans, filling each one about two-thirds full. Pop them in the oven and bake for around an hour, or until a toothpick inserted in the center comes out clean. Once done, let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Serving Options To Try
Serve warm or at room temperature, sliced and spread with butter or cream cheese. It also pairs nicely with a cup of tea or coffee for a cozy treat.
Leftover Tips
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months; thaw before serving.
