- 1 1/2 cups ripe Hachiya persimmon pulp
- 2 teaspoons baking soda
- 2 cups brown sugar
- 4 eggs
- 2/3 cup vegetable oil
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups fresh cranberries
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- 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.
- 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.
05/11/2018
recipepes.com
Cranberry Persimmon Bread, recipe
PT15M
PT1H
5
455 calories
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