Make Your Own Persimmon Cranberry Walnut Bread | 417 Magazine

Ingredients

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 tablespoon real vanilla extract
• 3 cups persimmon pulp
• 10 tablespoons unsalted butter, melted
• 2 teaspoons baking soda, sifted to make sure there aren’t lumps
• 1/4 teaspoon (generous pinch) of salt
• 2 teaspoons cinnamon
• 3 cups all-purpose flour
• 1½ cups walnut pieces, toasted
• 1 cup dried cranberries
• Juice of half an orange