Prep Time:
10 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 20 mins
Servings:
20
Yield:
2 loaves
Ingredients
Directions
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.
Cook's Notes:
Do not use fuyu persimmons.
Frozen cranberries can be substituted for the fresh ones.
Nutrition Facts (per serving)
| 230 | Calories |
| 9g | Fat |
| 36g | Carbs |
| 3g | Protein |
