Bread with Cranberries and Persimmons

This delightful bread combines the tartness of cranberries with the sweet, mellow flavor of persimmons for a unique twist on a classic treat. Perfect for breakfast or a cozy snack, it’s sure to brighten your day with every bite.

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.

Ingredients 0/9

1 ½ cups ripe Hachiya persimmon pulp 2 teaspoons baking soda 2 cups brown sugar 4 eggs 1 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 teaspoon salt 3 cups all-purpose flour 2 cups fresh cranberries

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.

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.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

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.

Frequently Asked Questions

Can I use a different type of persimmon for this bread?

Yes, but Hachiya persimmons are best because they are soft and sweet when ripe. Fuyu persimmons are firmer and less sweet, which may affect texture and flavor.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few dry crumbs, the bread is done.

Can I substitute fresh cranberries with dried ones?

You can, but dried cranberries are sweeter and less tart, so reduce the sugar slightly to balance the flavor.

What can I use instead of all-purpose flour?

You can try whole wheat flour or a gluten-free blend, but the texture and rise may vary.

How should I store the bread to keep it fresh?

Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze the bread?

Yes, wrap the cooled bread tightly in plastic wrap and place it in a freezer bag. It freezes well for up to 3 months.

Do I need to oil the pans or can I use baking spray?

Either works fine; just make sure to grease the pans well to prevent sticking.