Hey there, friend! Come on in, grab a cup of coffee, and let’s chat. Today, I want to share a recipe that’s been warming my kitchen – and my heart – for years: my Ginger Persimmon Bread. The aroma alone, a spicy-sweet blend of fall goodness, takes me right back to my grandmother’s cozy kitchen during the holidays. I can almost see her now, her hands dusted with flour, patiently teaching me how to coax the most flavor out of those gorgeous, sunset-colored persimmons.
I wasn’t always successful, though. I remember one year, determined to surprise her with my baking skills, I forgot the baking soda! The result was a dense, gummy mess that barely resembled bread. We laughed about it for days, and it became a running joke every time persimmon season rolled around. But from that mishap, I learned the importance of following a recipe (at least the first time!), and now, this Ginger Persimmon Bread is a foolproof favorite that even my pickiest eaters devour.
It’s funny, isn’t it? How food can become so intertwined with memories. This isn’t just a persimmon bread recipe; it’s a piece of my family history. And in my busy life as a mom, a wife, and a blogger, it’s a way to slow down and reconnect with those simple pleasures. It’s something I make with love, knowing that each slice will bring a smile to someone’s face. I first started working on this Ginger Persimmon Bread when I had an abundance of persimmons from a friend’s tree. I experimented until I got that perfect balance of spice and sweetness, the kind that makes you want to curl up with a good book and a warm blanket.
My cooking philosophy is all about making delicious, approachable food that nourishes both body and soul. I believe that anyone can cook, and that even the simplest dishes can be transformed into something extraordinary with a little love and attention. And that’s exactly what I want to share with you today: a simple, heartfelt recipe for Ginger Persimmon Bread that’s sure to become a new family tradition in your home. So, ready to get baking? Let’s do this together!
What You’ll Need for This Ginger Persimmon Bread
Alright, let’s gather our ingredients. Here’s what you’ll need to make this delightful Ginger Persimmon Bread:
- 2 cups all-purpose flour: I always use unbleached flour for my baking.
- 1 teaspoon baking soda: Don’t forget this, or you’ll end up with my infamous gummy bread!
- 1/2 teaspoon salt: Balances the sweetness perfectly.
- 1 teaspoon ground cinnamon: Because what’s fall baking without cinnamon?
- 1/2 teaspoon ground ginger: This is where the “ginger” in Ginger Persimmon Bread really shines.
- 1/4 teaspoon ground cloves: Adds a warm, cozy depth of flavor.
- 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s really soft for easy mixing.
- 1 cup granulated sugar: For that perfect touch of sweetness.
- 1/2 cup packed brown sugar: I love the molasses notes it adds.
- 2 large eggs: Adds richness and helps bind everything together.
- 1 teaspoon vanilla extract: A must for any good baking recipe.
- 1 cup persimmon pulp: This is the star of the show! Be sure to use very ripe Hachiya persimmons.
- 1/2 cup buttermilk: Adds moisture and a slight tang.
When making Ginger Persimmon Bread, you can usually find the persimmons at your local farmer’s market in the fall, or sometimes even in the produce section of your grocery store. I like to buy a bunch and let them ripen on my kitchen counter. And here’s a Ginger Persimmon Bread trick I learned: if your persimmons are taking too long to ripen, put them in a paper bag with a banana or apple. The ethylene gas they release will speed up the ripening process. I also prefer using room-temperature ingredients whenever possible, as they blend together more easily. If you forget to take your butter and eggs out ahead of time, you can quickly soften the butter by microwaving it for a few seconds, and you can warm the eggs by placing them in a bowl of warm water for a few minutes.
Speaking of saving money, buying spices in bulk can be a real money-saver, especially if you do a lot of fall baking. And when it comes to storing leftover ingredients for your Ginger Persimmon Bread, I keep my flour, sugar, and spices in airtight containers in a cool, dry place. The persimmon pulp can be stored in the refrigerator for a few days, or you can freeze it for later use.
Let’s Make This Ginger Persimmon Bread Together
Okay, my friend, let’s get baking! This persimmon loaf is so easy to make, you’ll wonder why you haven’t been making it all your life. You will be so delighted you tried out this Ginger Persimmon Bread recipe!
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it – it’s a real time-saver!
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. This ensures that all the dry ingredients are evenly distributed.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I use an electric mixer for this, but you can also do it by hand – just be prepared for a little arm workout!
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, combine the persimmon pulp and buttermilk. The buttermilk adds a nice tang to the bread, but if you don’t have any on hand, you can use regular milk with a teaspoon of lemon juice or vinegar.
- Gradually add the dry ingredients to the wet ingredients, alternating with the persimmon mixture, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix, or your bread will be tough.
- Pour the batter into the prepared loaf pan and spread evenly. This Gingerbread persimmon bread batter should smell divine right now!
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, Ginger Persimmon Bread usually takes about 55 minutes to bake, but every oven is different. So, keep an eye on it and adjust the baking time as needed. If the top starts to get too brown, you can tent it with foil. I learned the hard way with Ginger Persimmon Bread that underbaking results in a gummy center, so make sure it’s fully cooked through!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the bread from sticking to the pan.
While the Ginger Persimmon Bread is cooking, I usually tidy up the kitchen or start preparing dinner. Sometimes, I’ll even sneak in a chapter or two of my current book! Your Ginger Persimmon Bread should smell like warm spices and sweet persimmons – a true taste of fall. And don’t worry if your Ginger Persimmon Bread cracks on top – that’s perfectly normal and just adds to its rustic charm. For more tips on how to perfect your baking, check out some of my other Fall baking recipes.
How I Love to Serve This Ginger Persimmon Bread
Now for the best part: enjoying the fruits of our labor! My family loves this Ginger Persimmon Bread when I slice it warm and spread it with a little butter or cream cheese. It’s also delicious toasted, or even crumbled over yogurt or ice cream. This bread is wonderful for the whole family!
This Spiced persimmon bread is perfect for breakfast, brunch, or even dessert. It’s a great addition to any holiday spread, and it makes a wonderful gift for friends and neighbors. I often make a few extra loaves to give away during the holidays. What a treat!
One of my go-to side dishes to pair with this bread is a simple fruit salad or a bowl of creamy yogurt with honey and granola. The sweetness of the fruit and the tang of the yogurt complement the flavors of the bread perfectly. For an afternoon treat, I love to pair my Ginger Persimmon Bread with a cup of hot apple cider or a chai latte. It’s the perfect way to warm up on a chilly fall day. If you have extra Ginger Persimmon Bread, you can use it to make French toast or bread pudding. It also freezes well, so you can enjoy it later.
Friends always ask for this Ginger Persimmon Bread recipe when I serve it at gatherings. I’ve even had people tell me it’s the best persimmon bread they’ve ever tasted! I’ve also experimented with adding different nuts and dried fruits to the batter. Walnuts, pecans, and cranberries all work well. You can also add a glaze to the top of the bread for extra sweetness and visual appeal. A simple powdered sugar glaze or a cream cheese frosting would be delicious. You can even try adding a drizzle of caramel sauce! For inspiration, check out this recipe from The Best Persimmon Bread Recipe – Proportional Plate.
Your Ginger Persimmon Bread Questions Answered
Let’s tackle some common questions I get about this recipe, straight from my kitchen to yours.
My persimmon pulp is too watery. What should I do?
You know what I do when my Ginger Persimmon Bread pulp is too watery? I drain it in a fine-mesh sieve for a couple of hours. This helps to remove excess liquid and prevents the bread from becoming soggy.
Can I use Fuyu persimmons instead of Hachiya?
While both are persimmons, they aren’t interchangeable in this recipe. Hachiya persimmons are the way to go for pulp because they become incredibly soft when ripe. Fuyu persimmons are best eaten crisp, like an apple. They won’t provide the necessary moisture and texture for the Ginger Persimmon Bread.
Can I make this bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend. Just be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. I’ve found that Bob’s Red Mill Gluten Free 1-to-1 Baking Flour works well in this persimmon bread recipe.
My bread is browning too quickly on top. What can I do?
Ah, we’ve all been there! Tenting the loaf pan with aluminum foil halfway through baking does the trick. This will shield the top from the direct heat and prevent it from burning.
Can I add nuts or chocolate chips to this bread?
Definitely! Nuts like walnuts or pecans would be a delicious addition, as would chocolate chips. I recommend adding about 1/2 cup of nuts or chocolate chips to the batter. My family especially loves it with dark chocolate chips. For more ideas, see Ginger Persimmon Bread – Joy the Baker. Check out this delicious version!
How do I store leftover Ginger Persimmon Bread?
The best way to store leftover Ginger Persimmon Bread is to wrap it tightly in plastic wrap or foil and store it at room temperature. It will stay fresh for about 3-4 days. You can also freeze it for longer storage.
Can I make muffins instead of a loaf?
Absolutely! This batter works great for muffins too. Just fill muffin cups about 2/3 full and bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. My kids love having them for a quick breakfast.
My Final Thoughts on This Ginger Persimmon Bread
This Ginger Persimmon Bread isn’t just a recipe; it’s a warm hug in loaf form. It’s a reminder of cozy autumn days, the sweet smell of spices, and the joy of sharing good food with loved ones. It’s a recipe I’ve tweaked and perfected over the years, and one that I hope you’ll make your own.
Here are a few of my Ginger Persimmon Bread Pro Tips:
- Don’t skip the spices! They’re what give this bread its signature flavor.
- Use very ripe persimmons. The riper they are, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter. Overmixing can result in a tough bread.
Over the years I’ve tried many variations of Ginger Persimmon Bread. I’ve added dried cranberries and orange zest for a festive holiday twist. Another time, I swirled in a ribbon of cream cheese filling for an extra decadent treat. And of course, there’s the chocolate chip version, which is always a hit with the kids. My son, Leo, is a purist and loves the classic Ginger Persimmon Bread just as it is. My daughter, Sofia, on the other hand, is all about the chocolate chips. And my husband, Marco, can’t resist a slice with a smear of cream cheese frosting. For more persimmon recipes, see James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz. This Fall baking recipes is a fall staple! Nothing better than a classic.
I hope you’ll give this recipe a try and make it your own. Add your own personal touches, experiment with different spices and mix-ins, and most importantly, have fun! And don’t be afraid to make mistakes – that’s how we learn and grow in the kitchen. I have so many memories connected to food, this Ginger Persimmon Bread is just one of many.
So go ahead, preheat your oven, gather your ingredients, and let the aroma of Ginger Persimmon Bread fill your home. I have no doubt that this bread will become a beloved family favorite in your house, just as it has in mine. Happy baking, my friend!
Ginger Persimmon Bread
This warmly spiced Ginger Persimmon Bread is moist, flavorful, and perfect for the fall season. The natural sweetness of persimmons pairs beautifully with ginger, creating a delightful treat for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup persimmon pulp (from about 2-3 ripe Fuyu persimmons)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the persimmon pulp and chopped nuts (if using).
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. For a sweeter bread, add a simple glaze made with powdered sugar and milk.