Make Your Own Persimmon Cranberry Walnut Bread

Persimmon Cranberry Walnut Bread

Recipe by Heather Kane Kohler

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 tablespoon real vanilla extract
• 3 cups persimmon pulp
• 10 tablespoons unsalted butter, melted
• 2 teaspoons baking soda, sifted to make sure there aren’t lumps
• 1/4 teaspoon (generous pinch) of salt
• 2 teaspoons cinnamon
• 3 cups all-purpose flour
• 1½ cups walnut pieces, toasted
• 1 cup dried cranberries
• Juice of half an orange.

Directions

Preheat oven to 350˚F. Butter two loaf pans. Toast walnut pieces on a dry skillet until lightly golden. In a large mixing bowl, whisk together eggs, sugar, orange juice and vanilla. Then add persimmon pulp and the melted butter and mix well. Add baking soda, salt and cinnamon and whisk to combine. Whisk in flour until blended. Fold in dried cranberries and walnuts and divide the batter between buttered loaf pans. Bake for 45 to 50 minutes or until a wooden toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool. Serve with honey butter!