Cranberry Persimmon Bread recipe
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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
Nutrition Info
- 229.5 caloriescarbohydrate: 35.8 gcholesterol: 37.2 mgfat: 8.6 gfiber: 1.3 gprotein: 3.4 gsaturatedFat: 1.5 gservingSize: -sodium: 261 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Persimmon Bread
Directions
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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.