Recipe Cranberry Persimmon Bread
Cranberry Persimmon Bread
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
Instructions
Preheat your oven to 350 degrees F (175 degrees C) and grease two loaf pans. In a large bowl, combine the persimmon pulp and baking soda, letting the mixture stand for 5 minutes until it thickens. Add the sugar, eggs, oil, cinnamon, nutmeg, and salt, blending the ingredients until smooth. Stir in the flour and gently fold in the cranberries. Divide the batter evenly between the prepared pans, filling each 2/3 full. Bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Total Fat 9g 11%, Saturated Fat 2g 8%, Cholesterol 37mg 12%, Sodium 261mg 11%, Total Carbohydrate 36g 13%, Dietary Fiber 1g 5%, Total Sugars 15g, Protein 3g, Vitamin C 13mg 65%, Calcium 28mg 2%, Iron 2mg 9%, Potassium 117mg 2%
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Recipe Cranberry Persimmon Bread.