Best 2 Cranberry Persimmon Bread Recipes
Cranberry persimmon bread is a delicious and festive quick bread that combines the tartness of cranberries with the sweetness of persimmons. This easy-to-make bread is perfect for holiday gatherings, potlucks, or a simple snack. With its vibrant red and orange hues, cranberry persimmon bread is a visually stunning treat that is sure to impress your family and friends. The combination of cranberries and persimmons creates a delightful flavor profile that is both tangy and sweet, while the moist texture of the bread makes it a pleasure to eat. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the steps to create a delicious and beautiful cranberry persimmon bread that will be a hit at any gathering.
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CRANBERRY PERSIMMON BREAD
This bread is the epitome of fall with both persimmons and cranberries, and is wonderful with coffee, hot tea, hot cider, or even a hot buttered rum. A moist bread that can be frozen, but chances are it will disappear before it even cools down!
Provided by Chez Christine
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 229.5 calories, Carbohydrate 35.8 g, Cholesterol 37.2 mg, Fat 8.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 261 mg, Sugar 14.6 g
CRANBERRY PERSIMMON NUT BREAD
Persimmons are my favorite fruit and you can only get them this time of year. So I bought the Fuyu ones and then I had to go back to the store and they had the other kind the Hachiya. They are completely different types of persimmons when ripened. I thought these would go well together mixed with cranberries and it just so...
Provided by Rhonda E!
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees and grease a 9 X 5 inch loaf pan and a 5.75 X 3 inch loaf pan
- 2. In a bowl mix the Cranberries, and the Peeled Chopped Fuyu Persimmon, then add the Pulp and the chopped skin from the Hachiya Persimmon. Set aside **Chef Note Hachiya Pointed Persimmons must be ripened fully to eat or cook with or they will leave you with a cotton mouth taste that is bitter* The skin will turn color all around and up by the leaves of the fruit and should be extremely squishy when ripe for this recipe you will include the skin. That is just the way they are eaten. The Fuyu Round Kind are eaten while they are still a little hard more like an apple or pear and for this recipe you will not use the skin and you will peel them.**
- 3. In a separate bowl Mix flour, sugar, brown sugar, baking powder, salt and baking soda. *Next time I make this I am going to put 1/2 the white sugar in with the chopped-cranberries and let it sit for an hour or more and sweeten the cranberries.
- 4. In another bowl Mix egg, then add oil, orange juice and grated orange peel
- 5. Mix thoroughly the Flour mixture and the Orange Juice Mixture together into a dough.
- 6. Mince the Nuts and add to the Cranberry Mixture and Fold the nuts in.
- 7. Now pour the Cranberry Persimmon Nut Mixture onto the dough mixture and blend really good by folding the mixtures together.
- 8. Pour mixture into the 9 X 5 inch greased loaf pan and bake in the Preheated oven at 350 degree until the toothpick comes out clear about 50-55 min. Cool and then serve. Enjoy!
- 9. *Chefs note: I took the loaf out of the stick free pan and let it cool then cut slices 8-1 inch slices. I put them in a plastic bag on the counter over night and this is incredibly moist and good. I have never had this bread this moist. So Good.* This bread is absolutely delicious if you like persimmons you will love this recipe. I am waiting for my next piece.
Tips:
- For the best flavor, use fresh cranberries and persimmons.
- If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- If you don't have fresh persimmons, you can use canned persimmons. Just drain them before using.
- To make the bread more moist, add an extra egg to the batter.
- For a sweeter bread, add an extra 1/2 cup of sugar to the batter.
- For a more tart bread, add an extra 1/2 cup of cranberries to the batter.
- If you want a bread with a crunchy topping, sprinkle a mixture of chopped nuts and brown sugar over the batter before baking.
- Be sure to grease the loaf pan before baking the bread.
- To test if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Let the bread cool for at least 10 minutes before serving.
Conclusion:
Cranberry persimmon bread is a delicious and easy-to-make quick bread that is perfect for any occasion. With its moist texture, sweet and tart flavor, and crunchy topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy recipe for a delicious bread, be sure to give cranberry persimmon bread a try. You won't be disappointed!
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