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Cranberry Persimmon Bread

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Chez Christine

"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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1 h 20 m servings 229 cals
Original recipe yields 20 servings (2 loaves)

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • Do not use fuyu persimmons.
  • Frozen cranberries can be substituted for the fresh ones.

Nutrition Facts

Per Serving: 229 calories; 8.6 g fat; 35.8 g carbohydrates; 3.4 g protein; 37 mg cholesterol; 261 mg sodium. Full nutrition

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