Persimmon Cranberry Bread Recipes

PERSIMMON CRANBERRY BREAD

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 & PERSIMMON SPREAD

Steps:

• 1. Cut a 1 inch slice of the Cranberry Persimmon Nut Bread that is room temperature. Place in a baggy and warm in the microwave about 15 sec. *Chef Tip: It is important store fruit bread and to heat in a baggy because it adds and keeps the bread incredibably moist that makes it so good. Freeze slices of it and defrost on the counter in a baggy.*
• 2. Make the Persimmon Spread
• 3. Dollop the spread on top of the slightly warm fruit bread and enjoy this wonderful treat!

CRANBERRY PERSIMMON NUT BREAD

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.