Cranberry Persimmon Bread Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
• Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
• Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
• Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.

Steps:

• 1. Cut a 1 inch slice of the Cranberry Persimmon Nut Bread that is room temperature. Place in a baggy and warm in the microwave about 15 sec. *Chef Tip: It is important store fruit bread and to heat in a baggy because it adds and keeps the bread incredibably moist that makes it so good. Freeze slices of it and defrost on the counter in a baggy.*
• 2. Make the Persimmon Spread
• 3. Dollop the spread on top of the slightly warm fruit bread and enjoy this wonderful treat!

Steps:

• 1. Preheat the oven to 350 degrees and grease a 9 X 5 inch loaf pan and a 5.75 X 3 inch loaf pan
• 2. In a bowl mix the Cranberries, and the Peeled Chopped Fuyu Persimmon, then add the Pulp and the chopped skin from the Hachiya Persimmon. Set aside **Chef Note Hachiya Pointed Persimmons must be ripened fully to eat or cook with or they will leave you with a cotton mouth taste that is bitter* The skin will turn color all around and up by the leaves of the fruit and should be extremely squishy when ripe for this recipe you will include the skin. That is just the way they are eaten. The Fuyu Round Kind are eaten while they are still a little hard more like an apple or pear and for this recipe you will not use the skin and you will peel them.**
• 3. In a separate bowl Mix flour, sugar, brown sugar, baking powder, salt and baking soda. *Next time I make this I am going to put 1/2 the white sugar in with the chopped-cranberries and let it sit for an hour or more and sweeten the cranberries.
• 4. In another bowl Mix egg, then add oil, orange juice and grated orange peel
• 5. Mix thoroughly the Flour mixture and the Orange Juice Mixture together into a dough.
• 6. Mince the Nuts and add to the Cranberry Mixture and Fold the nuts in.
• 7. Now pour the Cranberry Persimmon Nut Mixture onto the dough mixture and blend really good by folding the mixtures together.
• 8. Pour mixture into the 9 X 5 inch greased loaf pan and bake in the Preheated oven at 350 degree until the toothpick comes out clear about 50-55 min. Cool and then serve. Enjoy!
• 9. *Chefs note: I took the loaf out of the stick free pan and let it cool then cut slices 8-1 inch slices. I put them in a plastic bag on the counter over night and this is incredibly moist and good. I have never had this bread this moist. So Good.* This bread is absolutely delicious if you like persimmons you will love this recipe. I am waiting for my next piece.

Steps:

• Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
• Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
• Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.