Ingredients
12
12 servings
- •1.5 cups all-purpose flour
- •1 tablespoon ground cinnamon
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •0.25 teaspoon ground ginger, or more to taste
- •0.25 teaspoon ground nutmeg, or more to taste
- •0.5 cup chopped toasted walnuts
- •0.5 cup dried cranberries
- •2 large eggs
- •0.75 cup light brown sugar
- •0.5 cup vegetable oil
- •4 ripe Fuyu persimmons, chopped into small pieces
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 262
- Carbohydrate: 34g
- Fat: 14g
- Fiber: 2g
- Protein: 4g
- Sugar: 17g
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