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cranberry-persimmon-bread-recipe

Cranberry Persimmon Bread

A delightful bread combining the tartness of cranberries with the sweetness of persimmons.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup sugar
  • ½ cup butter softened
  • 2 eggs beaten
  • 1 cup persimmon pulp
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup fresh cranberries chopped

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a mixing bowl, cream together the sugar and butter. Add the beaten eggs and persimmon pulp, and mix well.
  3. In another bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. Fold in the chopped cranberries. Pour the batter into the prepared loaf pan.
  5. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 250mg | Potassium: 100mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Bread, Cranberry, Persimmon
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