Favorite Menu Cranberry Persimmon Bread :: The Best Recipes
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| Cranberry Persimmon Bread |
"This bread is the epitome of fall with each persimmons and cranberries, and is terrific with espresso, hot tea, hot cider, or even a warm buttered rum. A wet bread that can be frozen, however probabilities are it'll disappear before it even cools down!"
Ingredients :
- 1 1/2 cups ripe Hachiya persimmon pulp
- 2 teaspoons baking soda
- 2 cups brown sugar
- 4 eggs
- 2/three cup vegetable oil
- 1 1/2 teaspoons floor cinnamon
- 1/2 teaspoon floor nutmeg
- 1 teaspoon salt
- 3 cups all-motive flour
- 2 cups clean cranberries
Instructions :
| Prep : 10M | Cook : 20M | Ready in : 1H20M |
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- Preheat oven to 350 ranges F (175 stages C). Grease 2 loaf pans.
- Stir persimmon pulp and baking soda together in a big bowl. Let stand till pulp is thickened, about five minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend till smooth. Mix in flour and fold in cranberries. Divide batter among the organized pans, filling every 2/3 complete.
- Bake inside the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour. Let cool inside the pans for 10 mins before transferring to a twine rack to chill completely.
Notes :
- Do now not use fuyu persimmons.
- Frozen cranberries can be substituted for the sparkling ones.
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