Christmas spiced, sweet, thick bread! Excellent on its own but even better with butter or cream cheese.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
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
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan and dust the bottom with flour.
- 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.
- 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.
- 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.
- 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.
- You could use a 9×4-inch loaf pan as well.
- The ripe persimmons should give slightly, like a pear or avocado, when you press on the skin.
- I know it’s hard to wait while the loaf cools completely before cutting, but the evaporation once it’s cut makes a difference!
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 218 mg |
| Sugars | 17 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it
Excellent recipe and use of persimmons! Very tasty, and definitely worth making. Instead of adding nutmeg (which I don’t like the taste of), I substituted another 1/4 tsp. of ginger. The recipe turned out really well. It was moist and an exceptional treat.
Moist and delicious. I only cooked it an hour but next time would cook a little longer.
Delicious. Made this for Christmas gathering. Lots of positive comments.
i will be adding more.Thank you