Christmas Cranberry-Persimmon Loaf recipe

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger, or more to taste
¼ teaspoon ground nutmeg, or more to taste
½ cup chopped toasted walnuts
½ cup dried cranberries
2 large eggs
¾ cup light brown sugar
½ cup vegetable oil
4 ripe Fuyu persimmons, chopped into small pieces

Nutrition Info

262.4 calories
carbohydrate: 33.6 g
cholesterol: 31 mg
fat: 13.5 g
fiber: 1.5 g
protein: 3.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 217.9 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.

  2. Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries, toss or mix using your fingers to ensure cranberries don't stick together.

  3. Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.

  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.

  5. Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.

Recipe Yield

1 9x5-inch loaf

Recipe Note

Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.

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