Persimmon and Cranberry Bread

This delightful bread combines the sweet, mellow flavor of ripe persimmons with the tartness of cranberries for a perfect balance. It’s a cozy treat that’s great for breakfast or an afternoon snack with a cup of tea.

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TIME1 hr 10 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C) and greasing two loaf pans. In a big bowl, mix the persimmon pulp with the baking soda and let it sit for about 5 minutes until it thickens up. Then, add the sugar, eggs, oil, cinnamon, nutmeg, and salt, stirring everything together until the batter is nice and smooth. Gently fold in the flour, followed by the cranberries. Pour the batter evenly into your prepared pans, filling each one about two-thirds full. Pop them in the oven and bake for around an hour, or until a toothpick inserted in the center comes out clean. Once done, let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe, soft persimmons for the best flavor and moisture.
- Gently fold in the cranberries to avoid breaking them and turning the batter purple.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.

Why you’ll love it

This bread combines the sweet, mellow flavor of ripe persimmons with the tartness of cranberries. It offers a moist texture and a beautiful balance of fruity notes, making it perfect for breakfast or an afternoon snack.

Serving ideas

Serve warm or at room temperature, sliced and spread with butter or cream cheese. It also pairs nicely with a cup of tea or coffee for a cozy treat.

Storage & leftovers

Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months; thaw before serving.