Christmas Cranberry-Persimmon Loaf
Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1½ cups all-purpose flour
- 1tablespoon ground cinnamon
- 1teaspoon baking soda
- ½teaspoon salt
- ¼teaspoon ground ginger, or more to taste
- ¼teaspoon ground nutmeg, or more to taste
- ½cup chopped toasted walnuts
- ½cup dried cranberries
- 2large eggs
- ¾cup light brown sugar
- ½cup vegetable oil
- 4ripe Fuyu persimmons, chopped into small pieces
Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.Step 2
Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.Step 3
Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.Step 4
Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.Step 5
Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.