Delicious Ginger Persimmon Bread: The Perfect Fall Loaf!

Get ready to meet my latest obsession: Ginger Persimmon Bread. This isn’t your grandma’s bland loaf. We’re talking a flavor explosion of sweet persimmon, zesty ginger, and warm spices that’ll knock your socks off. I remember the exact moment I knew this recipe was gold. I had just pulled a loaf from the oven, and the aroma alone was intoxicating – like fall in a Cuban bakery! One bite, and BAM! The sweet, almost honey-like flavor of the persimmon, combined with the zing of fresh ginger, was unlike anything I’d ever tasted.

It represents everything Cuba Queen is about: bold flavors, unexpected combinations, and turning everyday moments into a celebration. I’ve been tweaking and perfecting this recipe for weeks, and now I’m bursting at the seams to share this Ginger Persimmon Bread with you, my flavor-loving compadres!

INGREDIENTS You Need for This:

This Ginger Persimmon Bread ingredient list is short but mighty! We’re focusing on fresh, impactful flavors that sing together in perfect harmony. Get ready to bake, because this persimmon bread recipe is about to blow your mind!

• 2 cups all-purpose flour: The foundation of our masterpiece.
• 1 teaspoon baking soda: For that perfect rise and airy texture.
• 1/2 teaspoon salt: Balances the sweetness and brings out the other flavors.
• 1 teaspoon ground cinnamon: Warmth and spice that’s essential for fall baking recipes.
• 1/2 teaspoon ground cloves: Adds depth and complexity.
• 1/4 teaspoon ground nutmeg: Just a pinch for a little extra magic.
• 1 cup granulated sugar: Sweetness to complement the persimmon.
• 1/2 cup packed brown sugar: Adds moisture and a caramel-like flavor.
• 1/2 cup vegetable oil: Keeps the bread moist and tender.
• 2 large eggs: Binds everything together.
• 1 cup persimmon pulp: The star of the show! Make sure they are very ripe
• 1/2 cup chopped crystallized ginger: This is the game-changer that will blow your mind! Trust me, the crystallized ginger adds this intense layer of ginger that you just won’t be able to get anywhere else.
• 1 teaspoon vanilla extract: Enhances the other flavors.

The secret to epic Ginger Persimmon Bread is using fresh, ripe persimmons! Look for Hachiya persimmons, which are best when super soft and almost jelly-like. You’ll find the best ingredients for this Ginger Persimmon Bread at your local farmers market or a well-stocked grocery store. Splurge on the crystallized ginger – trust me, it’s worth it! And If you want to turn up the heat, try adding a pinch of cayenne pepper. I’m telling you, this persimmon loaf is truly amazing!

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get baking! This Ginger Persimmon Bread recipe is straightforward, but pay attention to the details – that’s where the magic happens. Don’t stress – your Ginger Persimmon Bread is going to be incredible!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Pro tip for Ginger Persimmon Bread perfection: use baking spray with flour for easy release.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Make sure all the dry ingredients are evenly distributed.
3. 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. In my kitchen, this Ginger Persimmon Bread takes exactly 2 minutes to mix to perfection.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Fold in the chopped crystallized ginger. This is where your Ginger Persimmon Bread transforms into pure magic!
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your Ginger Persimmon Bread should look golden brown and smell absolutely divine.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Here’s where most people mess up their Ginger Persimmon Bread – but not you! Let it cool completely before slicing to prevent it from crumbling.
9. Slice, serve, and prepare for a flavor explosion! While your Ginger Persimmon Bread is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Presentation is key, my friends! This Ginger Persimmon Bread deserves to be showcased. People absolutely lose their minds when I serve this Ginger Persimmon Bread at brunch.

For maximum impact, slice the bread and arrange it on a platter. Dust with powdered sugar for an elegant touch. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. This Ginger Persimmon Bread absolutely slays at dinner parties!

This pairs perfectly with a cup of hot coffee or tea. For a bolder pairing, try it with a glass of spiced rum. For creative leftover transformations, try turning it into French toast or bread pudding. I’ve also tested a seasonal variation with cranberries and orange zest – it was a total hit! And this reminds me of another flavor explosion, these homemade olive garden breadsticks.

FAQs:

Got questions? I’ve got answers! Here are some frequently asked questions about my Ginger Persimmon Bread recipe:

• Can I make this Ginger Persimmon Bread spicier? Absolutely! Add a pinch of cayenne pepper to the batter for a little extra kick.
• What if I don’t have crystallized ginger? You can substitute with fresh grated ginger, but the flavor won’t be quite as intense.
• Can I use a different type of persimmon? I recommend using Hachiya persimmons for this recipe. Fuyu persimmons are firmer and won’t give you the same results.
• How do I know when my Ginger Persimmon Bread is perfectly done? Insert a toothpick into the center – if it comes out clean, it’s ready!
• Can I freeze this Ginger Persimmon Bread? Yes! Wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to 2 months.
• Can I make this Ginger Persimmon Bread gluten-free? I haven’t tested it with gluten-free flour, but you could try using a 1:1 gluten-free baking flour blend.
• Can I add nuts to this Ginger Persimmon Bread? Of course! Chopped walnuts or pecans would be a delicious addition.

Don’t be afraid to experiment and make this Ginger Persimmon Bread your own! I’m telling you, the community feedback I’ve gotten on this recipe is amazing!

CONCLUSION:

This Ginger Persimmon Bread represents everything Cuba Queen stands for: bold flavors, unexpected combinations, and turning everyday moments into a celebration. It’s a flavor adventure that will transport you to a Cuban bakery filled with the aroma of warm spices and sweet fruit. If this recipe rocks your world, you NEED to try my pineapple ginger smoothie. And for more bold flavor adventures, check out this maple banana bread!

My Ginger Persimmon Bread Power Tips:

• Use ripe persimmons for the best flavor.
• Don’t overmix the batter.
• Let the bread cool completely before slicing.

Ginger Persimmon Bread Variations I’ve Created and Loved:

• Cranberry Orange Ginger Persimmon Bread: Adds a festive touch.
• Chocolate Chip Ginger Persimmon Bread: A decadent twist.
• Spiced Rum Ginger Persimmon Bread: For the ultimate flavor bomb.

The Spiced Rum Ginger Persimmon Bread always gets the biggest reactions – it’s a crowd-pleaser! I have complete confidence that you’re going to absolutely crush this recipe for persimmon bread. Make this Ginger Persimmon Bread your signature dish and create some unforgettable memories with every slice. Now go forth and share your delicious creation with the world! Don’t forget to tag me in your photos – I can’t wait to see your Ginger Persimmon Bread masterpieces!

This gingerbread persimmon recipe can also be found at Ginger Persimmon Bread – Joy the Baker. And, to take your baking further, check out The Best Persimmon Bread Recipe – Proportional Plate. Lastly, you can try out this persimmon ginger cake recipe here Ginger Persimmon Bread | Cooking On The Weekends.

Ginger Persimmon Bread

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This Ginger Persimmon Bread is moist, flavorful, and perfect for fall baking. The combination of sweet persimmon and warm ginger creates a delightful treat you’ll want to make again and again.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 1 loaf
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup persimmon pulp (from about 2-3 ripe persimmons)
• 1/2 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
3. In a separate bowl, combine the sugar, oil, and eggs. Mix well.
4. Add the persimmon pulp to the wet ingredients and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chopped nuts, if using.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve.

Notes

Serve warm with a dollop of whipped cream or a dusting of powdered sugar for an extra special treat. Store leftover bread in an airtight container at room temperature for up to 3 days.