Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray then line with parchment paper then spray the paper lightly with more cooking spray.

In a large mixing bowl, whisk together the flour, salt, baking soda, and nutmeg. In another bowl, combine the persimmon pulp, brown sugar, melted butter, apple cider, eggs, and vanilla. Stir to combine then add to the dry ingredients and stir well. Then add the chopped nuts and dried cranberries, stir, and pour the mixture into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes then place on a wire rack over a piece of waxed or parchment paper. Let cool completely.

Combine the butter, salt, and maple syrup in a small saucepan. Heat over medium heat until the butter melts. Remove from the heat and whisk in the powdered sugar. Allow to cool and thicken then drizzle over the cooled persimmon bread.