Best 2 Cranberry Persimmon Bread Persimmon Spread Recipes
When it comes to fall flavors, nothing beats the combination of cranberries and persimmons. This unique recipe brings together the tartness of cranberries with the sweetness of persimmons to create a delicious and festive bread that's perfect for any occasion. Whether you serve it as a holiday centerpiece or enjoy it as a quick snack, this delightful treat is sure to be a hit with everyone who tries it.
Check out the recipes below so you can choose the best recipe for yourself!
PERSIMMON CRANBERRY BREAD
This bread this the best of sweet fall flavors of persimmons and cranberries.
Provided by formerchef
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease and flour two 9" loaf pans.
- In a large mixing bowl combine the flour, baking soda, baking powder, salt, and spices together and set aside.
- In another large mixing bowl (or in your standing mixer), mix the eggs and the sugar until completely blended. Mix in the oil, 2 cups of the ripe persimmon (reserve 1/2 cup), and the dried cranberries.
- Slowly add in the flour mixture, 1 cup at a time until it is all combined. Pour in equal amounts into the two prepared loaf pans. Make a small well down the center of the loaf and spoon the remaining persimmon into it as decoration.
- Bake on the middle shelf of the oven at 350 degrees for about 1 hour, or until a wooden skewer comes out clean.
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
Tips:
- Choose ripe persimmons: The riper the persimmons, the sweeter and more flavorful the bread will be.
- Use a food processor or blender to puree the persimmons: This will make it easier to incorporate them into the bread batter. If desired, the persimmons can also be mashed.
- Don't overmix the batter: Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
- Bake the bread until a toothpick inserted into the center comes out clean: This usually takes around 50-60 minutes.
- Let the bread cool completely before slicing and serving: This will help to prevent the bread from crumbling.
Conclusion:
Cranberry persimmon bread is a delicious and easy-to-make quick bread that is perfect for fall. The combination of sweet persimmons, tart cranberries, and warm spices creates a flavorful and moist bread that is sure to please everyone. The persimmon spread is a great addition to the bread, adding an extra layer of sweetness and flavor. Whether you serve it for breakfast, lunch, or dessert, cranberry persimmon bread is sure to be a hit.
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