Name: Cranberry Persimmon Bread
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 1.5 cups ripe Hachiya persimmon pulp; 2 teaspoons baking soda; 2 cups brown sugar; 4 eggs; 0.66666668653488 cup vegetable oil; 1.5 teaspoons ground cinnamon; 0.5 teaspoon ground nutmeg; 1 teaspoon salt; 3 cups all-purpose flour; 2 cups fresh cranberries

Cranberry Persimmon Bread

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Fall-inspired persimmon and cranberry bread, perfect with a cup of coffee.

Ingredients:

4 eggs
1.5 cups ripe Hachiya persimmon pulp
2 teaspoons baking soda
2 cups brown sugar
0.66666668653488 cup vegetable oil
1.5 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
2 cups fresh cranberries

Instructions:

Preheat your oven to a toasty 350 degrees F (175 degrees C) and grease 2 loaf pans.
In a large bowl, combine persimmon pulp and baking soda. Let it sit until the pulp thickens, approximately 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Mix until smooth. Then gently stir in flour and fold in cranberries. Finally, evenly distribute the batter into the pans, filling them two-thirds full.
Bake in the preheated oven for approximately 1 hour until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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