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Why You'll Want This Again
This bread brings together the natural sweetness of persimmons and the tartness of cranberries for a delightful flavor combination. It’s moist, slightly tangy, and perfect for both breakfast and snacks. The unique fruit blend makes it a lovely twist on traditional quick breads.
Tips From The Kitchen
- Use ripe persimmons for the best sweetness and texture.
- If fresh cranberries are not available, dried cranberries can be used but reduce added sugar slightly.
- Make sure not to overmix the batter to keep the bread tender and light.
- If fresh cranberries are not available, dried cranberries can be used but reduce added sugar slightly.
- Make sure not to overmix the batter to keep the bread tender and light.
Directions
Heat your oven to 350°F (175°C) and grease two loaf pans so the bread won’t stick. In a large 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 a pinch of salt, stirring everything together until the batter is nice and smooth. Gently fold in the flour and cranberries, being careful not to overmix. Divide the batter evenly between the two pans, filling each one about two-thirds full. Pop them in the oven and bake for roughly an hour, or until a toothpick inserted in the middle 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.
Serving Combinations
Enjoy a warm slice with a pat of butter or cream cheese. It also pairs well with a drizzle of honey or a cup of hot tea or coffee. This bread can be a great addition to a brunch spread or a cozy afternoon snack.
Storing Food Safely
Store the bread in an airtight container at room temperature for up to 3 days. For longer freshness, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
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