Persimmon Cranberry Bread
Celebrate fall with this warmly spiced brown sugar Persimmon Cranberry Bread. Deliciously moist and satisfying for breakfast or tea time.
Keyword : persimmon cranberry bread
Ingredients
- 3 medium very ripe persimmons (6oz/170g each) or 2 large (8 oz/200g)
- 1½ cups all-purpose flour (225g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup brown sugar (90g)
- 1 large egg
- 4 tbsp melted butter (¼ cup/56g)
- ¾ cup milk (180ml)
- ½ cup dried cranberries (70g)
Instructions
- Grease and flour a 9-in x 5-in x 3-in loaf pan. Preheat oven to 350°F (180°C).
- In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
- Scoop persimmon flesh from skins into a blender. Puree until smooth to yield about slightly more than 1 cup persimmon puree.
- In a large bowl, combine brown sugar, egg, melted butter, milk, and persimmon puree. Add dry mixture to persimmon mixture. Stir until well combined.
- Fold in dried cranberries.
- Spoon batter into loaf pan.
- Bake in a 350°F (180°C) oven for 60 minutes.
- Remove and cool on a wire rack for 10 minutes. Remove bread from pan and allow it to cool completely.
Nutrition
Calories: 195kcal
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