Ingredients:

  • 2 ripe persimmons, mashed (about 1 cup)
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup chopped walnuts (optional)
  • ¼ cup dried cranberries (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the loaf pan or line it with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in the mashed persimmons and vanilla extract until combined.
  6. Gradually add dry ingredients to the wet mixture, stirring gently until just combined (do not overmix).
  7. If desired, fold in walnuts and cranberries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.