Cranberry Persimmon Bread Persimmon Spread Recipes

PERSIMMON CRANBERRY BREAD

Persimmon Cranberry Bread image

This bread this the best of sweet fall flavors of persimmons and cranberries.

Provided by formerchef

Categories Dessert

Time 1h15m

Number Of Ingredients 13

Ingredients

2.5 cups ripe persimmon pulp
1 cup dried cranberries
3/4 cup brown sugar
3/4 cup white sugar
1 cup oil
4 each whole eggs
4 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Steps:

Preheat oven to 350 degrees.
Grease and flour two 9" loaf pans.
In a large mixing bowl combine the flour, baking soda, baking powder, salt, and spices together and set aside.
In another large mixing bowl (or in your standing mixer), mix the eggs and the sugar until completely blended. Mix in the oil, 2 cups of the ripe persimmon (reserve 1/2 cup), and the dried cranberries.
Slowly add in the flour mixture, 1 cup at a time until it is all combined. Pour in equal amounts into the two prepared loaf pans. Make a small well down the center of the loaf and spoon the remaining persimmon into it as decoration.
Bake on the middle shelf of the oven at 350 degrees for about 1 hour, or until a wooden skewer comes out clean.

CRANBERRY PERSIMMON BREAD

Cranberry Persimmon Bread image

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!

Provided by Chez Christine

Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

Ingredients

1 ½ cups ripe Hachiya persimmon pulp
2 teaspoons baking soda
2 cups brown sugar
4 eggs
⅔ cup vegetable oil
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
3 cups all-purpose flour
2 cups fresh cranberries

Steps:

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

Nutrition Facts : Calories 229.5 calories, Carbohydrate 35.8 g, Cholesterol 37.2 mg, Fat 8.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 261 mg, Sugar 14.6 g

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