Recipe
Side Dish
Cranberry Persimmon Bread
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee butter, softened | ||
| 2 c. Hy-Vee sugar | ||
| 2 Hy-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
- 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.
- 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.
- *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%