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Ginger Persimmon Bread

Ginger Persimmon Bread on a Wooden Board
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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.

Ingredients

Scale
  • 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)

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.

Find it online: https://cubaqueen.com/ginger-persimmon-bread-2/