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Cranberry Persimmon Loaf

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PREP TIME
20 min
COOKING TIME
75 min
TOTAL TIME
125 min
SERVINGS
12 servings
Dessert
Cranberry Persimmon Loaf
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger, or more to taste
  • 1/4 teaspoon ground nutmeg, or more to taste
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup dried cranberries
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 1/2 cup vegetable oil
  • 4 ripe Fuyu persimmons, chopped into small pieces
Instructions
1
Begin by heating your oven to the optimal temperature of 325 degrees Fahrenheit (165 degrees Celsius).
2
Next, take a moment to prepare your loaf pan by lightly coating it with butter or cooking spray and sprinkling a thin layer of flour onto the bottom to prevent sticking.
3
Meanwhile, in a small bowl, combine the dry ingredients of flour, cinnamon, baking soda, salt, ginger, and nutmeg. Add the chopped walnuts and dried cranberries to this mixture and gently fold them together using your fingers.
4
In a separate bowl, whisk the eggs, brown sugar, and oil until they are thoroughly beaten. Then, incorporate the persimmon pieces into this mixture before adding the dry ingredients.
5
Pour the combined mixture into your prepared loaf pan and place it in the preheated oven. Bake for a period of time that ranges from 1 hour and 15 minutes to 1 1/2 hours, or until a knife inserted into the center of the loaf comes out clean.
6
Remove the loaf from the oven and allow it to cool on a wire rack for 15 minutes. Use a knife to loosen the edges of the loaf and carefully slide it out onto the rack for further cooling, which may take anywhere from 15 to 30 minutes before it is ready to be cut.