Cranberry Persimmon Bread

Recipe

Side Dish
Cranberry Persimmon Bread

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Recipe Data

24
Servings

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    ½ c.Hy-Vee butter, softened
    2 c.Hy-Vee sugar
    2Hy-Vee large eggs
    ½ tsp.Hy-Vee vanilla
    2 c.Hy-Vee flour
    1 ¼ tsp.Hy-Vee cinnamon
    4 tsp.Hy-Vee baking soda
    ½ tsp.Hy-Vee salt
    2 c.persimmon pulp*
    1 c.Hy-Vee dried cranberries

    Directions

    1. Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar until smooth. Stir in eggs and vanilla. Stir in flour, cinnamon, baking soda and salt. Stir in pulp and cranberries.
    2. Pour the batter evenly into 2 greased 9-by-5-inch loaf pans. Bake for 45 to 55 minutes or until toothpick inserted in the middle comes out clean.
    3. *To make pulp, peel and de-stem persimmons. Process them in a food processor or blender.

    Nutrition facts

    Servings

    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 30 mg
    • Sodium: 250mg
    • Total Carbohydrates: 30g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 4%
    0%
    Iron 4%
    0%
    Calcium 0%