3/4 cup chopped pecans, divided |
5.6 ounces all-purpose flour (about 1 1/4 cups) |
4.75 ounces whole-wheat flour (about 1 cup) |
1/2 cup packed dark brown sugar |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/8 teaspoon 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 teaspoons grated peeled fresh ginger |
1 teaspoon vanilla extract |
2 large eggs, lightly beaten |
1/2 cup diced peeled fuyu persimmon |
1/2 cup dried cranberries |
cooking spray |