Indulge in the irresistible flavors of cranberries and persimmons with this moist and delicious bread recipe. The combination of tart cranberries and sweet persimmons creates a perfect balance of flavors. This easy-to-follow recipe will guide you through the process of making this delightful bread. Enjoy it for breakfast, as a snack, or even as a dessert. It's a sure crowd-pleaser that will leave everyone craving for more!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe persimmons, peeled and mashed
- 1 cup fresh or frozen cranberries, chopped
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the mashed persimmons to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped cranberries gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
