Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Sugar: 1 cup (200g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: 1/2 teaspoon (2.5g)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Sour cream: 1 cup (240ml)
- Cranberry sauce: 1 cup (240g)
- Chopped persimmons: 1 cup (200g)
- Walnuts, chopped (optional): 1/2 cup (100g)
Preparation Time:
20 minutes
Cooking Time:
60-70 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the vegetable oil, eggs, and sour cream.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the cranberry sauce, persimmons, and walnuts (if using).
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per slice (8 servings)
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Tangy from the cranberry sauce
- Sweet from the persimmons
- Nutty from the walnuts (optional)
User Comments:
- "This loaf was a hit at our Christmas brunch. It's so moist and flavorful, and the combination of cranberries and persimmons is perfect."
- "I made this loaf without the walnuts and it was still delicious. It's a great way to use up leftover cranberry sauce."
- "This loaf is perfect for breakfast, lunch, or dessert. It's easy to make and sure to please everyone."
Special Precautions and Tips:
- Do not overmix the batter, as this can lead to a tough loaf.
- Let the loaf cool completely before slicing it, as this will help it to hold its shape.
- This loaf can be stored for up to 3 days at room temperature or 5 days in the refrigerator.
