Sweet Pumpkin Persimmon CranberryBread #FamilyBakingChallenge

I received product from Melissa's Produce for use in this recipe.  I received no monetary compensation.  All opinions and content are strictly my own.

More like a cake than a bread this moist delicious loaf will have you coming back for piece after piece. 

This recipe is adapted from one provided by Real Food, Mostly Plants for the Melissa's Produce Family Baking Challenge......

Each week we are getting an email from Melissa's containing recipes for the items that we were given.  We can follow these recipes as written or just get inspired and make our own spin on them.  

The recipe I chose for this week features both these wonderful sweet pumpkin persimmons and flour from Bob's Red Mill.

I adapted this recipe in a few different ways.  First and foremost, I modified it to just make one loaf.  I also omitted the nuts and used dried cranberries instead of raisins.  The recipe called for persimmon pulp.  I stemmed the persimmons, quartered them and pureed them in the food processor.  Lastly, I used sprinkles because....sprinkles make everyone happy.

This loaf is more suitable for a dessert than a bread but it would also be delicious for breakfast with your coffee.  If you like spice cake you will love this wonderful loaf.

I served it up for Thanksgiving desssert along with Pumpkin Pie and Pecan Pie Cookies.  It was a perfect addition to the dessert table.

Sweet Bread, Cake, Persimmons, Cranberries, Spice

Desserts

American

Yield: 8 servings

Author: Wendy Klik

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Sweet Pumpkin Persimmon Bread with Cranberries

More like a cake than a bread this moist delicious loaf will have you coming back for piece after piece.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 1/4 c. butter, room temperature
• 1 c. sugar
• 1 egg
• 1/4 t. vanilla
• 1 c. flour
• 1/2 t. cinnamon
• 2 t. baking soda
• pinch of salt
• 2 ripe Sweet Pumpkin Persimmons (or any persimmons)
• 3/4 c. dried cranberries
• 1/2 c. powdered sugar
• 1/4 c. cream cheese, room temperature
• 1/4 c. butter, room temperature
• sprinkles, if desired

Instructions

1. Stem and quarter the persimmons.  Place into a food processor and pulse until pureed.  Set aside.
2. In large bowl of stand mixer, fitted with the paddle attachment, cream together 1/4 cup of butter with the sugar.  Add the egg and vanilla, beat until creamy.
3. Turn the mixer off and add the flour, cinnamon, baking soda and salt.  Turn the speed to low and mix until incorporated.  Increase speed and mix until well blended.  
4. Add the persimmon puree and mix until blended. Stir in the cranberries.
5. Place the batter into a loaf pan that has been treated with baking spray.  Bake in a preheated 350* oven for about 50-60 minutes, until a skewer inserted removes cleanly.   Cover the bread loosley with aluminum foil halfway through baking if the top is getting too dark.
6. Let cool in pan on a wire rack for 15 minutes before turning onto the rack to cool completely.
7. Once the cake is cool.  Cream together the remaining butter, cream cheese and powdered sugar.  Spread over the top of the loaf and add sprinkles, if desired.

Notes:

Adapted from a recipe found at Real Food, Mostly Plants

Calories

393.15

Fat (grams)

14.96

Sat. Fat (grams)

8.91

Carbs (grams)

64.56

Fiber (grams)

2.74

Net carbs

61.83

Sugar (grams)

47.60

Protein (grams)

3.52

Sodium (milligrams)

454.62

Cholesterol (grams)

60.52

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