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!
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Recipe Summary
Ingredients
20
Original recipe yields 20 servings
Directions
Cook's Notes:
Do not use fuyu persimmons.
Frozen cranberries can be substituted for the fresh ones.
Nutrition Facts
Per Serving:
230 calories; protein 3.4g; carbohydrates 35.8g; fat 8.6g; cholesterol 37.2mg; sodium 261mg.
Full Nutrition