A tasty, high-fiber snack is roasted chickpeas. Cayenne and garlic salt are used to season them to taste as they roast in the oven.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 20 |
| Yield: | 2 loaves |
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
Instructions
- 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.
- Do not use fuyu persimmons.
- Frozen cranberries can be substituted for the fresh ones.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 261 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made half a recipe and it was enough for (2) 3-1/2″ x 7″ loaf pan. Baking time was about 40 minutes for this size pan. This is a nice, Fall bread. The persimmon flavor doesn’t really come through that much, although the cranberry does. I tasted the end piece (so I could do the review), but I plan to freeze the rest for Thanksgiving.