Cranberry Persimmon Bread

Ingredients

• 1/2 cup sripe Hachiya persimmon pulp
• teaspoon sbaking soda
• cup sbrown sugar
• eggs
• 2/3 cup vegetable oil
• 1/2 teaspoon sground cinnamon
• 1/2 teaspoon ground nutmeg
• teaspoon salt
• cup sall-purpose flour
• cup sfresh cranberries

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.

Tips

Do not use fuyu persimmons. Frozen cranberries can be substituted for the fresh ones.