Cranberry Persimmon Bread

Name: Cranberry Persimmon Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 20 servings
Ingredients: 1 ½ cups ripe Hachiya persimmon pulp 1 ½ cups ripe hachiya persimmon pulp; 2 teaspoons baking soda 2 teaspoons baking soda; 2 cups brown sugar 2 cups brown sugar; 4 eggs 4 eggs; ⅔ cup vegetable oil ⅔ cup vegetable oil; 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg; 1 teaspoon salt 1 teaspoon salt; 3 cups all-purpose flour 3 cups all-purpose flour; 2 cups fresh cranberries 2 cups fresh cranberries

Prep: 10 minsCook: 1 hr

Prep

10 mins

Cook

1 hr

Servings

Difficulty

Hard

Dairy-FreeVegetarian

(0)

Ingredients

Servings:

11 ½ cups ripe hachiya persimmon pulp
22 teaspoons baking soda
22 cups brown sugar
44 eggs
⅔ cup vegetable oil⅔ cup vegetable oil
11 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg½ teaspoon ground nutmeg
11 teaspoon salt
33 cups all-purpose flour
22 cups fresh cranberries

Instructions

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.

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