INGREDIENTS
3/4 cup
chopped pecans, divided
5 3/5 oz
all-purpose flour (about 1 1/4 cups)
4 3/4 oz
whole-wheat flour (about 1 cup)
1/2 cup
packed dark brown sugar
1 1/2 tsp
baking soda
1 tsp
salt
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/8 tsp
ground cloves
1 cup
plain fat-free yogurt
1/3 cup
ripe mashed Hachiya persimmon
1/3 cup
honey
1/4 cup
canola oil
2 tsp
grated peeled fresh ginger
1 tsp
vanilla extract
2
large eggs, lightly beaten
1/2 cup
diced peeled Fuyu persimmon
1/2 cup
dried cranberries
Cooking spray