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Ingredients

1 ½ cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground ginger, or more to taste ¼ teaspoon ground nutmeg, or more to taste ½ cup chopped toasted walnuts ½ cup dried cranberries 2 large eggs ¾ cup light brown sugar ½ cup vegetable oil 4 ripe Fuyu persimmons, chopped into small pieces

Nutrition Info

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 servingSize: - sodium: 217.9 mg sugar: 16.9 g transFat: : - unsaturatedFat: : -

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.

1 9x5-inch loaf

Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.