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

prep:
10 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 20 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

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  • 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.

  • 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

230 calories; protein 3.4g; carbohydrates 35.8g; fat 8.6g; cholesterol 37.2mg; sodium 261mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2020
I made half a recipe and it was enough for (2) 3-1/2" x 7" loaf pan. Baking time was about 40 minutes for this size pan. This is a nice, Fall bread. The persimmon flavor doesn't really come through that much, although the cranberry does. I tasted the end piece (so I could do the review), but I plan to freeze the rest for Thanksgiving. Read More
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