Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.

Recipe Summary

1 hr 15 mins
30 mins
2 hrs 5 mins
20 mins
1 9x5-inch loaf


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.

  • Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.

  • Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.

  • Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.

Cook's Notes:

You could use a 9x4-inch loaf pan as well.

The ripe persimmons should give slightly, like a pear or avocado, when you press on the skin.

I know it's hard to wait while the loaf cools completely before cutting, but the evaporation once it's cut makes a difference!

Nutrition Facts

262 calories; protein 3.5g; carbohydrates 33.6g; fat 13.5g; cholesterol 31mg; sodium 217.9mg. Full Nutrition