Persimmon Cranberry Bread
Persimmon Cranberry Bread is a lacto ovo vegetarian recipe with 8 servings. This morn meal has 246 calories, 4g of protein, and 7g of fat per serving. For 35 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 64 people have made this recipe and would make it again. It is brought to you by Roti 'n' Rice. If you have butter, baking soda, dried cranberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 26%, this dish is not so outstanding. Try Cranberry Persimmon Cookies, Persimmon Cranberry Sauce, and Persimmon and Cranberry Pie for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 tsp baking powder
½ tsp baking soda
½ cup (90g) brown sugar
4 tbsp (¼ cup/56g) melted butter
½ cup (70g) dried cranberries
1 large egg
1½ cups (225g) all-purpose flour
1 tsp ground cinnamon
¼ tsp ground cloves
¾ cup (180ml) milk
¼ tsp salt
Equipment:
loaf pan
blender
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Scoop persimmon flesh from skins into a blender. Puree until smooth to yield about slightly more than 1 cup persimmon puree.Grease and flour a 9-in x 5-in x 3-in loaf pan. Preheat oven to 350F (180C).In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.In a large bowl, combine brown sugar, egg, melted butter, milk, and persimmon puree. Add dry mixture to persimmon mixture. Stir until well combined.Fold in dried cranberries.Spoon batter into loaf pan.Bake in a 350F (180C) oven for 60 minutes. Remove and cool on a wire rack for 10 minutes. Remove bread from pan and allow it to cool completely.
Step by step:
1. Scoop persimmon flesh from skins into a blender. Puree until smooth to yield about slightly more than 1 cup persimmon puree.Grease and flour a 9-in x 5-in x 3-in loaf pan. Preheat oven to 350F (180C).In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.In a large bowl, combine brown sugar, egg, melted butter, milk, and persimmon puree.
2. Add dry mixture to persimmon mixture. Stir until well combined.Fold in dried cranberries.Spoon batter into loaf pan.
3. Bake in a 350F (180C) oven for 60 minutes.
4. Remove and cool on a wire rack for 10 minutes.
5. Remove bread from pan and allow it to cool completely.
Nutrition Information:
covered percent of daily need
