Preheat oven to 350 degrees. Spray 2 loaf pans with nonstick spray and set aside.
Remove stems and peels from persimmons and place in a food processor or blender (if there are still little bits of peel on them, that's ok, just remove the majority). Blend into a smooth puree.
In a large bowl, sift together flour, baking soda, salt, and nutmeg. Add sugar and stir lightly to combine.
In another bowl, whisk together coconut oil, eggs, bourbon and 2 cups of the persimmon puree.
Add the wet ingredients to the dry and stir until just combined. Stir in walnuts and cranberries.
Pour the batter evenly into the 2 prepared loaf pans. Bake 60-70 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans until cool enough to handle, then transfer to a wire rack to finish cooling.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/bourbon-walnut-persimmon-bread/