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A top view of a white cutting board with dark brown bread with two slices cut and stacked with a blue and silver ornament to the bottom left and the upper right.

Spiced Persimmon Bread with Cranberries and Pecans

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.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Calories: 192kcal
Author: Hezzi-D

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe adapted from Melissa's Produce

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 458mg | Fiber: 3g | Sugar: 24g