Ginger Persimmon Bread

why make this recipe

Ginger Persimmon Bread is a delightful treat that combines the warm flavors of spices with the unique sweetness of persimmons. This bread is perfect for any occasion, whether it’s a cozy breakfast or an afternoon snack. The addition of crystallized ginger gives it a nice kick, making it a flavorful choice. Plus, it’s an excellent way to use ripe persimmons when they’re in season.

how to make Ginger Persimmon Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup persimmon pulp
• 1/2 cup chopped crystallized ginger
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
3. In a separate bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the persimmon pulp and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped crystallized ginger.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Slice and serve, optionally dusting with powdered sugar or serving with whipped cream or vanilla ice cream.

how to serve Ginger Persimmon Bread

Ginger Persimmon Bread can be served warm or at room temperature. It pairs wonderfully with a cup of tea or coffee. For a special touch, you can dust it with powdered sugar or serve it with whipped cream or a scoop of vanilla ice cream.

how to store Ginger Persimmon Bread

To store Ginger Persimmon Bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for about 3-4 days. If you want to keep it longer, place it in the refrigerator for up to a week. For extended storage, consider freezing the bread. Slice it before freezing for easier serving later on.

tips to make Ginger Persimmon Bread

• Make sure to use ripe persimmons for the sweetest flavor and best texture.
• Don’t overmix the batter; mix until just combined to keep the bread tender.
• If you like, you can add nuts like walnuts or pecans for extra crunch.

variation

You can experiment with this recipe by adding different spices, such as ginger powder or allspice. For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You could also replace some of the sugar with a natural sweetener like honey or maple syrup.

FAQs

1. Can I use fresh persimmons instead of persimmon pulp?
Yes, you can use fresh persimmons! Just make sure to peel and mash them to create the pulp needed for the recipe.

2. How can I tell when the bread is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs but no wet batter, the bread is done.

3. Can I add raisins or nuts to the bread?
Absolutely! Raisins or nuts can be added to the batter for extra flavor and texture. Just fold them in along with the crystallized ginger.

Ginger Persimmon Bread

A delightful bread that combines warm spices with the unique sweetness of persimmons and a kick of crystallized ginger.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8 servings

Calories 220 kcal

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup persimmon pulp Use ripe persimmons for best flavor
• 1/2 cup chopped crystallized ginger
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
• In a separate bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined.
• Add the eggs one at a time, mixing well after each addition. Stir in the persimmon pulp and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chopped crystallized ginger.
• Pour the batter into the prepared loaf pan.

Baking

• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving

• Slice and serve, optionally dusting with powdered sugar or serving with whipped cream or vanilla ice cream.

Notes

Make sure to use ripe persimmons for the sweetest flavor and best texture. Don’t overmix the batter; mix until just combined to keep the bread tender. You can add nuts like walnuts or pecans for extra crunch.

Keyword Fall Baking, Ginger Persimmon Bread, Persimmon Recipe, Quick Bread, Spiced Bread