I received produce from Melissa’s Produce Company to use in recipes. I received no further compensation. All opinions are my own.

Persimmon Cranberry Quick Bread makes breakfast and snacking a treat. Dried cranberries and persimmons blended with warm garam masala spice. Pecans add some crunch. Top it off a cream cheese frosting.

It’s time to get your baking heads on! Melissa’s Produce Company is sponsoring the #FamilyBakingChallenge for fun and prizes! It’s easy to enter to win over $5000 in cash and baking supply prizes.
Melissa’s is partnering with Challenge Butter, Bigger Bolder Baking, Good Cook, KitchenAid and Bob’s Red Mill to offer fantastic cash and prize packages. Get the details here.

Week three of this six week challenge includes this Persimmon Cranberry Quick Bread recipe.

Persimmon Cranberry Quick Bread

You can find the original Persimmon Bread recipe from Melissa’s here.

Why did I pick garam masala for a quick bread? True, it’s a spice combination that originated in India and used mainly for meat, fish and vegetarian dishes. Baking? Why not!
Combining spices like coriander, cardamom, cumin, cloves, cinnamon as warm baking spices, works for me. These flavors blend well with sweet persimmons like the pumpkin persimmons from Melissa’s.

Persimmon Cranberry Quick Bread

Melissa’s Produce sweet Pumpkin Persimmons are pumpkin in color only! Orange tint is so festive for these desserts. Learn more about this tasty fruit here.

persimmons

Persimmon Cranberry Quick Bread

Print Recipe

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1 cup flour
1/2 teaspoon garam masala
2 teaspoons baking soda
1/4 teaspoon salt
1 cup diced persimmons
1/2 cup dried cranberries
1/4 cup toasted pecans
1/2 cup powdered sugar
1/4 cup cream cheese
1/4 cup butter, softened

Instructions

Preheat oven to 350 degrees. Spray a non-stick loaf pan with cooking spray.
Cream together butter and sugar. add egg, vanilla and orange extract. Mix well.
Add dry ingredients, mix well. Fold in persimmon, cranberries and pecans. Bake for about 45 minutes until inserted toothpick comes out clean.
Cream together butter, cream cheese and powdered sugar to form frosting. Spread frosting on top of cooled bread.

If you like persimmons try my Persimmon Ginger Orange Creme Brûlée

Persimmon Ginger Orange Creme Brulee