Delicious and Moist Cranberry Persimmon Bread Recipe

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

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. 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.
4. Add the mashed persimmons to the wet ingredients and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the chopped cranberries gently, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. 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.

Interesting Facts