This brown sugar persimmon bread is seasoned warmly with cinnamon, nutmeg and cloves with a few tangy cranberries thrown in to excite the palate. This breakfast bread can serve double duty as dessert because it goes equally well with ice cream and coffee. This recipe comes to us from Kristina of FormerChef.com.
- a little oil or nonstick cooking spray, for preparing the pans
- 2.5 cups ripe persimmon, peeled, seeded and quartered
- 4 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 4 eggs
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup oil
- 1 cup dried cranberries
Preheat an oven to 350 degrees. Prepare two 9 inch loaf pans with a light coating of oil or nonstick cooking spray. Blend the persimmons in a food processor or blender, until pureed to a pulp, adding a little water if persimmons are firm.
Stir the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a large bowl. Set aside.
In a separate large mixing bowl, whisk together the eggs, white sugar and brown sugar. Reserve 1/2 cup persimmon pulp and set aside. Add the oil and remaining 1 1/2 cups persimmon pulp to the egg sugar mixture. Whisk until combined. Stir in the dried cranberries.
Slowly add in the flour mixture to the persimmon cranberry mixture, 1 cup at a time, stirring, until it is thoroughly combined. Pour equal amounts of batter into the 2 prepared loaf pans. Make a small well in the center of each loaf and spoon the reserved persimmon pulp along the top of each loaf as decoration. Bake for about an hour, or until a toothpick inserted comes out clean.