CRANBERRY PERSIMMON BREAD & PERSIMMON SPREAD
This so incredibly good I had to share with Just A Pinch. This is very good with a cup of my cinnamon, nutmeg coffee. The cream cheese persimmon spread is a perfect addition to the cranberry persimmon nut bread and oh so good as a breakfast treat on Thanksgiving Day or before you go shopping for Christmas. Please give this...
Provided by Rhonda E!
Categories Other Breakfast
Time 2m
Number Of Ingredients 4
Steps:
- 1. Cut a 1 inch slice of the Cranberry Persimmon Nut Bread that is room temperature. Place in a baggy and warm in the microwave about 15 sec. *Chef Tip: It is important store fruit bread and to heat in a baggy because it adds and keeps the bread incredibably moist that makes it so good. Freeze slices of it and defrost on the counter in a baggy.*
- 2. Make the Persimmon Spread
- 3. Dollop the spread on top of the slightly warm fruit bread and enjoy this wonderful treat!
CRANBERRY PERSIMMON NUT BREAD
Persimmons are my favorite fruit and you can only get them this time of year. So I bought the Fuyu ones and then I had to go back to the store and they had the other kind the Hachiya. They are completely different types of persimmons when ripened. I thought these would go well together mixed with cranberries and it just so...
Provided by Rhonda E!
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees and grease a 9 X 5 inch loaf pan and a 5.75 X 3 inch loaf pan
- 2. In a bowl mix the Cranberries, and the Peeled Chopped Fuyu Persimmon, then add the Pulp and the chopped skin from the Hachiya Persimmon. Set aside **Chef Note Hachiya Pointed Persimmons must be ripened fully to eat or cook with or they will leave you with a cotton mouth taste that is bitter* The skin will turn color all around and up by the leaves of the fruit and should be extremely squishy when ripe for this recipe you will include the skin. That is just the way they are eaten. The Fuyu Round Kind are eaten while they are still a little hard more like an apple or pear and for this recipe you will not use the skin and you will peel them.**
- 3. In a separate bowl Mix flour, sugar, brown sugar, baking powder, salt and baking soda. *Next time I make this I am going to put 1/2 the white sugar in with the chopped-cranberries and let it sit for an hour or more and sweeten the cranberries.
- 4. In another bowl Mix egg, then add oil, orange juice and grated orange peel
- 5. Mix thoroughly the Flour mixture and the Orange Juice Mixture together into a dough.
- 6. Mince the Nuts and add to the Cranberry Mixture and Fold the nuts in.
- 7. Now pour the Cranberry Persimmon Nut Mixture onto the dough mixture and blend really good by folding the mixtures together.
- 8. Pour mixture into the 9 X 5 inch greased loaf pan and bake in the Preheated oven at 350 degree until the toothpick comes out clear about 50-55 min. Cool and then serve. Enjoy!
- 9. *Chefs note: I took the loaf out of the stick free pan and let it cool then cut slices 8-1 inch slices. I put them in a plastic bag on the counter over night and this is incredibly moist and good. I have never had this bread this moist. So Good.* This bread is absolutely delicious if you like persimmons you will love this recipe. I am waiting for my next piece.
CRANBERRY-PERSIMMON SAUCE
Provided by Food Network
Time 30m
Yield 2 to 3 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have "popped". Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.;
CHRISTMAS CRANBERRY-PERSIMMON LOAF
Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.
Provided by Peach McD
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
- Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
- Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
- Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 33.6 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 217.9 mg, Sugar 16.9 g
CRANBERRY PERSIMMON COOKIES
During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
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- In a large mixing bowl combine the flour, baking soda, baking powder, salt, and spices together and set aside.
- In another large mixing bowl (or in your standing mixer), mix the eggs and the sugar until completely blended. Mix in the oil, 2 cups of the ripe persimmon (reserve 1/2 cup), and the dried cranberries.
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- In a large bowl, mix the flour, baking soda, baking powder, salt, and all of the spices together until well combined.
- In another large bowl, beat the eggs and both sugars until well combined. Add the oil, 2 cups of the persimmon puree (reserve ½ a cup), and the cranberries. Add the dry ingredients to the wet ones in batches stirring in between each until just combined.
- Divide the batter between the two loaf pans. Make a shallow well down the center of each and fill them with the reserved puree. Bake the loaves for approximately 1 hour or until an inserted toothpick comes out clean.
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