Cranberry Persimmon Nut Bread Recipes

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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

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

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

CRANBERRY NUT BREAD I



Cranberry Nut Bread I image

A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.

Provided by Karin Christian

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped cranberries
½ cup chopped walnuts
1 egg
2 tablespoons vegetable oil
¾ cup orange juice
1 tablespoon orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 32.1 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 265.4 mg, Sugar 14.4 g

PERSIMMON WALNUT BREAD



Persimmon Walnut Bread image

Serve this delicious bread baked using persimmon puree and toasted walnuts for your next fall meal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h45m

Yield 12

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 cup butter or margarine, melted
1 1/4 cups persimmon puree (about 3 ripe Hachiya Persimmons)
1/2 cup sour cream
2 eggs
1 cup chopped walnuts, toasted*
1 cup chopped pitted dates

Steps:

  • Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
  • In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
  • Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg

SPICY CRANBERRY NUT BREAD



Spicy Cranberry Nut Bread image

Whenever Maxine Smith of Owanka, South Dakota serves slices of this favorite treat, someone asks for her recipe. "It's a moist, dark holiday bread chock-full of old-fashioned, spicy goodness," she notes.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 loaves each).

Number Of Ingredients 13

2-1/2 cups halved fresh or frozen cranberries, divided
2/3 cup sugar
2 teaspoons grated orange zest
2-1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs, lightly beaten
3/4 cup sour cream
1/4 cup butter, melted
1 cup chopped pecans

Steps:

  • In a large saucepan, combine 1-1/2 cups cranberries, sugar and orange zest. Bring to a boil; reduce heat and cook for 6-8 minutes or until the cranberries are softened. Remove from the heat; stir in the remaining berries and set aside. , In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, salt and cloves. Combine the eggs, sour cream and butter; stir into dry ingredients just until blended. Fold in cranberries and pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 126 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 178mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY NUT BREAD



Cranberry Nut Bread image

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Provided by Florence Fabricant

Categories     breakfast, side dish

Time 1h20m

Yield 1 large loaf

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange rind
1 1/2 cups chopped fresh cranberries
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
  • Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
  • Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
  • Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
  • Cool on a rack, wrap in foil and hold overnight before slicing.

CRANBERRY PERSIMMON COOKIES



Cranberry Persimmon Cookies image

During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 12

1 cup mashed ripe persimmon pulp
1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
1 cup dried cranberries or raisins

Steps:

  • Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

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