Receta Persimmon Cranberry Bread
Persimmons are finally in season. I absolutely love them for their mild and sweet taste. Two varieties commonly found here are Fuyu and Hachiya with Fuyus representing the almost 80% of the persimmon market in the United States. Fuyus are round and squat while Hachiyas have an elongated, acorn shape. Hachiyas should be eaten when fully ripe as they can be very astringent when unripe.
So far I have eaten a bunch of Fuyus and it is now time to incorporate some of them in my cooking. I set aside three to fully ripen so that I can use them in this deliciously moist Persimmon Cranberry Bread, warmly seasoned with cinnamon and cloves. Be sure to use soft ripe persimmons for this recipe. The riper the persimmons, the stronger the flavor.
Since persimmons are very mild in flavor, I threw in half a cup of dried cranberries to give it a little more flavor. Those cranberries also give it a more festive look, perfect for this fall (autumn) season.
Persimmon Cranberry Bread
Ingredients
- 3 medium (6oz/170g each) or 2 large (8 oz/200g) very ripe persimmons
- 1½ cups (225g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup (90g) brown sugar
- 1 large egg
- 4 tbsp (¼ cup/56g) melted butter
- ¾ cup (180ml) milk
- ½ cup (70g) dried cranberries
Instructions
Scoop persimmon flesh from skins into a blender. Puree until smooth to yield about slightly more than 1 cup persimmon puree.
Grease and flour a 9-in x 5-in x 3-in loaf pan. Preheat oven to 350°F (180°C).
In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
In a large bowl, combine brown sugar, egg, melted butter, milk, and persimmon puree. Add dry mixture to persimmon mixture. Stir until well combined.
Fold in dried cranberries.
Spoon batter into loaf pan.
Bake in a 350°F (180°C) oven for 60 minutes. Remove and cool on a wire rack for 10 minutes. Remove bread from pan and allow it to cool completely.
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This Persimmon Cranberry Bread is best enjoyed warm and in thick slices. Slather with a pad of butter for extra moistness and flavor. Do give it a try.
Enjoy…..and have a wonderful day!