Ingredients
20
20 servings
- •1 ½ cups ripe Hachiya persimmon pulp
- •2 teaspoons baking soda
- •2 cups brown sugar
- •4 eggs
- •⅔ cup vegetable oil
- •1 ½ teaspoons ground cinnamon
- •½ teaspoon ground nutmeg
- •1 teaspoon salt
- •3 cups all-purpose flour
- •2 cups fresh cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.
Nutritional Facts
Per 20 servings
- Calories: 230
- Carbohydrate: 36g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 15g
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