Spiced Persimmon Bread with Cranberries and Pecans is a warm, spiced bread with plenty of sweetness from the persimmons and brown sugar along with tartness from fresh cranberries and a crunch from the pecans.
I was sent a box of Melissa’s Produce but all opinions are my own.
I’ve never really worked with persimmons before. When I see them at the market they look like orange tomatoes and I had no idea what they tasted like. So when I was sent a container of Pumpkin Persimmons from Melissa’s Produce I was determined to use them.
So what is a persimmon? It’s an edible fruit that is technically a berry but they look like orange or yellow tomatoes. They can be eaten raw, dried, or cooked. Some people eat them like an apple because the skin is edible. It has a mild flavor that is a little bit sweet and reminiscent of honey. I took a big bite and found it pleasant but wasn’t really sure what to compare the flavor too.
I thought trying it in a spiced bread would be a good way to try a persimmon. After reading through the recipe I thought it sounded more like a cake in a loaf pan then bread because there was a lot of sugar in the recipe along with cream cheese frosting on top. I changed this recipe up a bit and came up with Spiced Persimmon Bread with Cranberries and Pecans.
For this recipe you will need:
- brown sugar
- baking soda
- fresh cranberries
I combined the butter and sugars together and then added in the eggs and vanilla. Then I mixed the dry ingredients into the mixture. The batter looks really dry at this point but that’s ok because you are going to add in the persimmon puree.
I used sweet Pumpkin Persimmons from Melissa’s Produce but if you can’t find those you can use only persimmons. Mix in the persimmons then fold in the cranberries and pecans. The recipe says to pour into two separate loaf pans but there wasn’t that much batter so I settled for one loaf pan and just cooked it longer.
The smell of this bread was out of this world. It was sweet and spiced. The top of the bread was a deep golden brown color and it was studded with bright red cranberries and chopped pecans.
My husband and I really enjoyed the flavor. I’m glad I cut down on the sugar because it was plenty sweet. The spices really come through the bread and add a warm flavor to it. The cranberries add the perfect contrast of tartness and the pecans add a bit of crunch.
This would be a great bread to have at the holidays or during the colder months. I could see myself eating it for breakfast, at a tea, or even for dessert. You could totally put cream cheese frosting on top and decorate with sprinkles and have it as a tasty treat.
Pro Tips and Substitutions:
- You can use raisins or dried cranberries in place of the fresh cranberries.
- If you don’t have pecans you can use walnuts instead.
- Want to make muffins? Bake at 350 degrees for 25 minutes for the perfect breakfast muffin.
- 4 persimmons
- 1/2 c. (1 stick) butter
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 c. flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 c. fresh cranberries, chopped
- 1/2 c. pecans, chopped
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
- Peel the persimmons and cut off the tops. Chop into 1 inch cubes.
- Put the persimmons in a food processor and process until pureed.
- In a large bowl cream together the butter, sugar, and brown sugar.
- Add in the eggs and vanilla and mix until well blended.
- Add the flour, spices, baking soda, and salt and mix well.
- Add in the persimmon puree and mix until well combined.
- Fold in the cranberries and pecans.
- Spoon the mixture into the prepared loaf pan and smooth the top.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Recipe adapted from Melissa's Produce
Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 458mgCarbohydrates: 39gFiber: 3gSugar: 24gProtein: 3g