Cranberry Persimmon Nut Bread

Rhonda E!


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 happens that they are plenty ripe and just in time for Thanksgiving and making a fruit bread. I added some brown sugar to go with the flavor of the persimmons. I hope you enjoy my Cranberry Persimmon Nut Bread Enjoy! This came out super moist and delicious.


★★★★★ 1 vote

Makes 1- 9 x 5 in loaf and 1- 5.75 X 3 inch loaf
15 Min
1 Hr
Convection Oven


  • 1 1/2 c
    coarsely chopped fresh cranberries
  • 2
    fuyu (round) persimmons ripened and peeled
  • 1
    hachiya (pointed) persimmon ripend until mushy-cut skin into pieces and add pulp
  • 1/2 c
    nuts minced in blender i used walnuts
  • 2 1/3 c
  • 3/4-1 c
    white sugar *next time i will use only 3/4 cup instead of 1 cup*
  • 1/4 c
    brown sugar
  • 1 3/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 1/4 tsp
    lite salt
  • 3/4 c
    simply fresh orange juice plus a little extra
  • 1 medium
    orange peeling grated
  • 1
    egg beaten

How to Make Cranberry Persimmon Nut Bread


  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.

Printable Recipe Card

About Cranberry Persimmon Nut Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Sodium

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