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.
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Shift Manager
[email protected]This bread is a great way to get your kids to eat their fruits and vegetables. They'll love the sweet and tart flavor of the cranberries and persimmons.
Utaara Mate
[email protected]I love the way the cranberries and persimmons add a pop of color to this bread. It's a beautiful and delicious addition to any brunch or tea party.
Natalie Clarke
[email protected]This bread is perfect for a quick and easy breakfast or snack. It's also a great way to use up leftover cranberries and persimmons.
New Story
[email protected]I made this bread for a holiday party and it was a huge hit! Everyone loved the unique flavor combination.
Saied Mahmood
[email protected]This bread is dense and moist, with a lovely flavor. The cranberries and persimmons add a nice tartness, while the nuts add a bit of crunch.
numan butt
[email protected]This bread is so easy to make and it's always a hit with my family and friends. I highly recommend it!
Farabiy Chy
[email protected]I love the unique flavor combination of this bread. The cranberries and persimmons give it a sweet and tart flavor, while the nuts add a nice crunch.
Soukaina Soukaina
[email protected]This bread is a great way to use up leftover cranberries and persimmons. It's also a delicious and festive addition to any holiday table.
Jackson Karanja
[email protected]I made this bread for a potluck and it was a huge success! Everyone loved it. I'll definitely be making it again.
Awaga Desmond
[email protected]This bread is so moist and flavorful. I love the combination of sweet and tart. It's the perfect bread to enjoy with a cup of coffee or tea.
Marshall Fritz
[email protected]The bread turned out perfectly! The cranberries and persimmons added a beautiful color and the nuts gave it a nice crunch. I'll definitely be making this again.
Rosanna Baboolal
[email protected]I've made this bread several times and it's always a hit. It's a great addition to any holiday brunch or tea party.
Adu Baffour Samuel
[email protected]I made this bread for my family and they raved about it! It's a great way to use up leftover cranberries and persimmons.
LLC 14
[email protected]The recipe was easy to follow and produced a moist, flavorful bread. I especially loved the combination of cranberries, persimmons, and walnuts.
Umar Abdullahi
[email protected]This bread is a delightful symphony of flavors! The tangy cranberries, sweet persimmons, and crunchy nuts harmonize perfectly in every bite. It's a must-try for any bread enthusiast.