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Ginger Persimmon Bread

Warm Slice of Ginger Persimmon Bread
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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the persimmon pulp and chopped nuts (if using).
  6. 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.
  7. 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.

Find it online: https://delilita.com/ginger-persimmon-bread/