Persimmon Bread

1 C Persimmon pulp (just blend fresh fruit in blender)
2 eggs
1/2 C oil
1 1/2 C sugar
1 1/2 C flour
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 C dried cranberries or raisins
*1/2 C chopped walnuts (optional)

1. Fill pot 1/3 with water and bring to boil. reduce heat to medium- medium high and place steaming tray in.
2. Combine wet ingredients and sugar with whisk in mixing bowl.
3. Add dry ingredients and combine with plastic spoon or mixing spatula.
4. Add fruit and nuts to batter.
5. Butter or oil two foil pans 15X20cm.
6. Divide batter evenly between pans. Do not fill more than halfway up any pan.
7. Steam each loaf for 25 minutes.
8. Sprinkle with cinnamon and sugar and serve! :)

Loaves freeze well and will keep for about 3 months in airtight container/bag. Simply remove to room temp and allow to thaw before serving.

Courtesy Lindsey Lett, inspired by several recipes online.