Persimmon Cranberry Holiday Bread
If you’ve never seen a persimmon, they look a little bit like a tomato, only orange. They taste sweet too, so they are perfect for using in treats. There are 2 kinds of persimmons: Fuyu and Hachiya. The Fuyu variety is what I’m more familiar with, they can be eaten while still firm or once they are soft and ripe. The Hachiya variety are only sweet once they are ripe, almost overripe.
For this bread I used ripe Fuyu persimmons. I didn’t need to cut them up or puree them, I just peeled the skin off and smashed the pulp with a fork. I’ve seen recipes that use raisin, or even rum but I used dried cranberries instead because they always make me think of the holidays!
Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp allspice
2 eggs
1/2 cup butter, melted
1/4 cup brown sugar
1/2 cup white sugar
1 cup ripe persimmon pulp
1 cup dried cranberries
Directions:
- Preheat oven to 350 degrees. Grease and flour a 9″ loaf pan.
- In a large mixing bowl combine the flour, baking powder, baking soda, salt, and spices, set aside.
- In another large bowl, stir eggs, melted butter and sugars until combined. Add persimmon pulp and cranberries.
- Slowly add in the flour mixture until it is all combined then pour the mixture into your prepared pan.
- Bake for 55-60 minutes 350 degrees, or until a toothpick comes out clean from the center.
Print: Persimmon Cranberry Bread
This recipe can also be made with chopped walnuts or pecans in place of 1/2 cup of cranberries. If you happen to come across persimmons in your local grocery store or farmers market, this is a must try recipe for Fall or Winter!
