Name: Cranberry Persimmon Bread
Prep time: 10 min
Cook time: 10 min
Yield: 20
Ingredients: Ripe Hachiya persimmon pulp - 1 ½ cups; Baking soda - 2 teaspoons; Brown sugar - 2 cups; Eggs - 4; Vegetable oil - ⅔ cup; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - ½ teaspoon; Salt - 1 teaspoon; All-purpose flour - 3 cups; Fresh cranberries - 2 cups

Ingredients for - Cranberry Persimmon Bread

1. Ripe Hachiya persimmon pulp 1 ½ cups

2. Baking soda 2 teaspoons

3. Brown sugar 2 cups

4. Eggs 4

5. Vegetable oil ⅔ cup

6. Ground cinnamon 1 ½ teaspoons

7. Ground nutmeg ½ teaspoon

8. Salt 1 teaspoon

9. All-purpose flour 3 cups

10. Fresh cranberries 2 cups

How to cook deliciously - Cranberry Persimmon Bread

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

2 . Stage

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.

3 . Stage

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.