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Cranberry Persimmon Bread
Prep
10 mins
Cook
1 hr
Servings
20
Difficulty
Hard
Every fall, I look forward to making this Cranberry Persimmon Bread because it's such a simple way to celebrate seasonal fruit. Ripe persimmons give this loaf a naturally sweet, almost honeyed texture that requires very little fussing, and the tartness of fresh cranberries creates a beautiful balance. Persimmons are packed with vitamin C and fiber, which makes this indulgent treat feel a bit more wholesome. The whole thing comes together in just ten minutes of prep, then the oven does all the work for you. If you've got eggs, oil, flour, and these gorgeous fruits on hand, you're basically done. This is comfort baking at its easiest.
Ella x
Ingredients
- 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
Detail level
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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