Ingredients:

3 ½ cups flour
2 teaspoons sea salt
1 tablespoon of baking soda
2 teaspoons of freshly grated nutmeg
2 ¼ cups sugar

1 cup melted butter
2/3 cup whiskey or brandy
2 ½ cups persimmon puree
1 cup chopped walnuts
1 cup cranberries

Instructions:

Butter and flour either 2 regular sized loaf pans or 6 small size loaf pans. Preheat oven to 350°.

Sift together flour, salt, baking soda, nutmeg and sugar.

Make a well in the dry ingredients and stir in melted butter, whiskey/brandy, persimmon puree, walnuts and cranberries.

Bake 45 minutes to an hour testing for doneness with a pick.

Persimmon Bread with Cranberries and Walnuts
Print Recipe
Servings
1 loaf
Servings
1 loaf
Persimmon Bread with Cranberries and Walnuts
Print Recipe
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Butter and flour either 2 regular sized loaf pans or 6 small size loaf pans. Preheat oven to 350°.
  2. Sift together flour, salt, baking soda, nutmeg and sugar.
  3. Make a well in the dry ingredients and stir in melted butter, whiskey/brandy, persimmon puree, walnuts and cranberries.
  4. Bake 45 minutes to an hour testing for doneness with a pick.
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