Incredible Ginger Persimmon Bread: Perfect Holiday Treat!

Okay, my kitchen warriors, gather ’round! Let’s talk about something that makes my house smell amazing and actually gets the kids to eat something other than chicken nuggets: Ginger Persimmon Bread. Yes, you heard right, persimmon! I know it sounds fancy, but trust me, this Ginger Persimmon Bread is surprisingly simple and adds a touch of cozy sophistication to our crazy family life.

I first made this Ginger Persimmon Bread during a particularly hectic holiday season. The stores were packed, everyone was stressed, and I was desperately trying to find something festive to bake that wasn’t the same old cookies. I stumbled upon a persimmon bread recipe online, tweaked it to my family’s taste, and the rest is history. Now, it’s a tradition!

Whether you’re a seasoned baker or a “wing it” kind of cook (like me!), this Ginger Persimmon Bread is totally doable. Don’t let the fancy fruit intimidate you. We’re all about keeping it real and making things work, right? So, grab your aprons, and let’s get baking! You got this!

INGREDIENTS You’ll Need:

Here’s the lowdown on what you’ll need to whip up this delicious Ginger Persimmon Bread. Trust me, this list is short because mama doesn’t have time for fancy!

• 2 cups all-purpose flour: This is your base. I usually have a bag from Target.
• 1 teaspoon baking soda: For that perfect rise!
• 1/2 teaspoon salt: Balances the sweetness.
• 1 teaspoon ground cinnamon: Adds warmth and coziness.
• 1/2 teaspoon ground ginger: Hello, gingerbread with persimmon flavor!
• 1/4 teaspoon ground cloves: Optional, but I love the depth it adds.
• 1 cup granulated sugar: Sweetness is key!
• 1/2 cup vegetable oil: Keeps the persimmon bread recipe nice and moist.
• 2 large eggs: Adds structure and richness.
• 1 cup persimmon pulp: The star of the show! Make sure it’s super ripe.
• 1/2 cup chopped walnuts or pecans (optional): Adds a little crunch.

No worries if you don’t have walnuts or pecans – I often skip them or use chocolate chips. Also, this Ginger Persimmon Bread doesn’t have to break the bank! Look for sales on nuts, or buy them in bulk. For more sanity-saving dinner ideas, check out pumpkin cinnamon swirl bread.

One Ginger Persimmon Bread trick that saved my sanity? I prep the persimmon pulp ahead of time and store it in the fridge. It cuts down on prep time when the 5 PM panic hits! My family loves when I add extra ginger to this persimmon ginger loaf. It gives it that extra zing!

Let’s Make it Happen!

Alright, kitchen warriors, let’s dive into the steps for making this amazing Ginger Persimmon Bread. Don’t worry, I’ll be right there with you, virtually, of course!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This step is super important so your Ginger Persimmon Bread doesn’t stick!
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. This ensures all the dry ingredients are evenly distributed. Perfect time to fold that laundry pile!
3. In a separate bowl, whisk together the sugar, oil, and eggs until well combined. We want a smooth mixture here.
4. Add the persimmon pulp to the wet ingredients and mix until just combined. Don’t overmix!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be gentle!
6. Fold in the chopped nuts (if using).
7. Pour the batter into the prepared loaf pan. In my chaotic kitchen, this Ginger Persimmon Bread usually takes about 50-60 minutes to bake.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your Ginger Persimmon Bread should smell amazing by now!
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Here’s where I used to mess up my Ginger Persimmon Bread – don’t make my mistake! I was always too impatient and tried to slice it while it was still warm and it would fall apart!
10. Slice and enjoy! While your Ginger Persimmon Bread is doing its thing, pour yourself that well-deserved coffee!

Don’t panic if your Ginger Persimmon Bread looks a little darker than expected, that’s totally normal with the spices! For more tips and tricks, take a look at this Ginger Persimmon Bread | Cooking On The Weekends.

How We Love to Eat This!

Okay, so you’ve got this beautiful Ginger Persimmon Bread, now what? Here’s how we roll in my house!

The kids devour this Ginger Persimmon Bread when I serve it with a smear of cream cheese or a dollop of yogurt. It’s a surprisingly balanced breakfast or snack. This persimmon ginger loaf is perfect for those crazy weeknight dinners when you just need something comforting and easy.

This Ginger Persimmon Bread is perfect for a cozy brunch or a holiday gathering. I’ve even been known to bring it to potlucks! Presentation-wise, I just slice it and arrange it on a pretty plate. No need to get fancy – we’re all about keeping it real!

Leftover Ginger Persimmon Bread? If there is any, I love to make French toast or bread pudding with it. Waste not, want not! This Ginger Persimmon Bread reminds me of another family favorite: pumpkin chocolate chip bread.

During the holidays, I sometimes add dried cranberries or orange zest to the Ginger Persimmon Bread. It’s a festive twist that everyone loves! And seriously, every guest I’ve ever served this holiday persimmon bread to has raved about it!

FAQs: Your Questions Answered

Alright, mama, let’s tackle those burning questions you have about making this Ginger Persimmon Bread! I’ve been there, made the mistakes, and learned from them, so let’s get you feeling confident!

• Can my picky eater handle this Ginger Persimmon Bread? Honestly, it depends on your picky eater! But the sweetness and spices often win them over. You could try leaving out the nuts or adding chocolate chips to make it more appealing.
• What if I burn my Ginger Persimmon Bread? (Asking for a friend… okay, it was me!) We’ve all been there! If it’s just the top that’s burnt, you can carefully slice it off. If the whole thing is a goner, don’t beat yourself up! Order pizza and try again next time.
• Can I make this Ginger Persimmon Bread ahead for meal prep? Absolutely! In fact, it tastes even better the next day. Wrap it tightly in plastic wrap or store it in an airtight container.
• Where do I find persimmons? They’re usually available in the fall at most grocery stores or farmers’ markets. Make sure they’re really ripe before using them!
• Can I freeze this Ginger Persimmon Bread? Yes! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months.
• What can I substitute for the persimmon pulp? If you can’t find persimmons, you could try using mashed banana or pumpkin puree, but it won’t taste the same.
• Can I make this Ginger Persimmon Bread gluten-free? I haven’t tried it myself, but you could try using a gluten-free flour blend. Just be sure to add a binding agent like xanthan gum. This baked persimmon dessert can be made healthier with these substitutions. Check out Ginger Persimmon Bread – Joy the Baker for more ideas.

Final Thoughts:

This Ginger Persimmon Bread is special to my family because it represents warmth, comfort, and a little bit of holiday magic. It’s a reminder that even in the midst of the chaos, we can create something beautiful and delicious together.

Here are my Ginger Persimmon Bread Mom Hacks:

• Prep the persimmon pulp ahead of time.
• Add chocolate chips to make it kid-friendly.
• Don’t be afraid to experiment with spices!

Here are a few family-tested Ginger Persimmon Bread variations:

• My son loves it with extra chocolate chips.
• My daughter prefers it with a sprinkle of cinnamon sugar on top.
• My husband enjoys it with a dollop of whipped cream.

This Ginger Persimmon Bread also gets rave reviews! For more info on this holiday persimmon bread, check out James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz

I hope you’ll make this Ginger Persimmon Bread your own. Get creative, have fun, and don’t worry about being perfect. This persimmon bread recipe doesn’t need to be perfect, just delicious!

You got this, mama! Now go bake some magic! If your kids love this, they’ll go crazy for pumpkin bread pudding

 

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