- Preheating and Prep
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Mixing the Ingredients
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.
- Preheating and Prep
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.
- Calories:237 kcal%11%
- Protein:3.0 g%6%
- Carbohydrates:36.0 g%12%
- Fat:9.0 g%18%
- Sugar:15.0 g%15%
- Salt:0.7 g%10%
- Energy:992 kJ%16%
Cranberry Persimmon Bread is a delicious and satisfying dish, Featuring ripe hachiya persimmon pulp, baking soda and brown sugar, filling the kitchen with an irresistible aroma as it bakes to golden perfection. Serve warm from the oven with a generous spread of butter or alongside your favorite soup.
