Apple Cranberry Persimmon Bread

Sometimes, you bake bread, head outside with a cup of coffee, and then a leaf lands perfectly next to your mid-morning snack. This is the time when you take a picture.


We have a lot of persimmons at home. Eight of them, actually. I’ve never eaten one before in my life… Sooo I stuck one in a loaf of bread. Now I just need to figure out what to do with the other seven 😉


We also have a lot of apples. About 10 left from last week’s CSA… And about 45 from this week’s CSA. Good thing we like apples. And apple pie. And applesauce.

Needless to say, a baking project was necessary to use up a very, very small amount of this fruit. Bread with persimmon, apple, and cranberries! Woohoo.

I love baking bread. It’s easy, it makes the house smell awesome, and it makes for great snacks for the rest of the week.

Mix the dry ingredients, then make a well for the mixture of wet ingredients.

And the wet ingredients look super cool because of the vegetable oil.

It’s like a science class in your house! How can you not love baking?

Here’s our “weird fruit” culprit for the day. The persimmon. A tomato look-a-like with a star inside. Aw.

I often add an extra ingredient to only one loaf of bread. Usually, pecans. They have a special place in my heart (or… stomach…?) and Caleb can’t eat them yet, so it works out.


Bread loaf one (boring, sans pecans).


There they are. Look at those beauties. Mmm pecans.

Two loaves in, two loaves out.

Tastes like fall.


Apple Cranberry Persimmon Bread

Based off of this apple, cranberry & pistachio bread recipe from Tutti Dolci.

Makes two loaves


  • 3 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2/3 cup apple cider
  • 1/2 cup vegetable oil
  • 1/2 cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup apple, peeled and diced
  • 1 cup fresh cranberries
  • 3/4 cup persimmon, peeled and diced
  • 1/4 cup chopped pecans


  1. Preheat the oven to 350˚F and place a rack in the middle of the oven.
  2. Grease and flour two 9×5″ bread pans and set aside.
  3. Blend the dry ingredients in a large bowl, and then make a well in the center of the bowl.
  4. In a separate medium bowl, mix the wet ingredients together, and then place into the well of the dry ingredient bowl. Stir until just blended together.
  5. Fold in the apples, cranberries, and persimmons.
  6. Place half of the batter into one bread pan and smooth.
  7. Add the pecans to the remaining batter and fold in. Place this half of the batter into the second bread pan and smooth.
  8. Set the two bread pans in the middle rack of the oven and bake for approximately 50 minutes.

3 thoughts on “Apple Cranberry Persimmon Bread

  1. Judith M Heimerl says:

    Once again, you are just amazing. The bread looks really good, but I’ve never had persimmon – does it taste good?

    Tom just walked in as I was looking at this and he said “she’s a sweetheart” – you love being a wife, mom, homemaker and you work — your family is very lucky and blessed to have you. Mike made an awesome choice in a wife and mother.


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