THE RECIPE JOURNAL · Dessert
Persimmon Bread with a Cranberry Twist
This moist and flavorful bread combines the sweetness of ripe persimmons with a tangy burst of cranberries for a delightful twist. Perfect for cozy mornings or afternoon snacks, it’s sure to become a seasonal favorite.
FROM THE KITCHEN • Persimmon Bread with a Cranberry Twist
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350 degrees F and grease two loaf pans so the bread doesn’t stick. In a big bowl, mix the persimmon pulp with the baking soda and let it sit for about 5 minutes until it thickens up. Then, add the sugar, eggs, oil, cinnamon, nutmeg, and salt, stirring everything together until the mixture is nice and smooth. Gently fold in the flour and cranberries, being careful not to overmix. Pour the batter evenly into your prepared pans, filling each about two-thirds full. Pop them in the oven and bake for around an hour, or until a toothpick inserted in the center comes out clean. Once they’re done, let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to finish cooling completely.
Why you’ll love it
This bread combines the natural sweetness of ripe persimmons with the tartness of cranberries, creating a perfect balance of flavors. It’s moist, flavorful, and perfect for sharing during the fall and winter months. The unique twist makes it a crowd-pleaser for breakfast or snack time.
How to serve
Serve warm with a spread of butter or cream cheese for a delicious treat. It also pairs well with a hot cup of tea or coffee. For a festive touch, add a drizzle of honey or a sprinkle of powdered sugar before serving.
Storage & leftovers
Store the bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to 3 months; just thaw or toast before serving.
