Ginger Persimmon Bread
This Ginger Persimmon Bread is a moist and flavorful quick bread, perfect for fall baking. The warmth of ginger complements the sweetness of ripe persimmons, creating a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup persimmon pulp (from about 2-3 ripe 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, cloves, 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 persimmon pulp.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in nuts, if using.
- Pour batter into the prepared loaf pan.
- 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
For an extra touch, drizzle with a simple powdered sugar glaze once cooled.
Find it online: https://mommymademeals.com/ginger-persimmon-bread/