This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this quick bread as part of a Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!
The fall and winter months are an invitation to bake. Are you with me?
Comforting and cozy treats, delicious aromas of warming spices making their way through the house, the oven heating the kitchen . . .
I love quick breads, which are really dessert breads -- cakes, if you will. 😉
This Ginger Persimmon Bread is full of the quintessential flavors for this time of year. It's like gingerbread with the sweet flavor of persimmon running through it.
What's in this recipe?
Get ready to want to run to the market. 🙂
- Fuyu persimmons
- brown sugar
- olive oil
- fresh ginger
- crystalized ginger
- ground cinnamon, cloves and ginger
- flour, baking soda and salt
Persimmon recipes are so delicious with aromatic, warming spices. They go hand in hand.
When the persimmon bread bakes, the spices might even make their way out a crack in a window, thereby making the whole street -- possibly even the neighborhood -- smell delightful and delectable! Nothing better.
It's lovely to experience this. It's the essence of fall and winter baking.
What is a Quick Bread?
Quick breads are typically breads leavened with baking powder and/or baking soda, instead of yeast.
I especially love quick breads like this because they involve no yeast or kneading. Hence the "quick" in quick bread.
You throw this together and get it in the oven inside of 20 minutes.
Can you make Gluten-Free Persimmon Bread?
Yes, you can substitute the flour in the recipe for Cup4Cup All-Purpose Gluten-Free Flour. Please note that the texture of gluten-free persimmon bread will be slightly different.
Can you make Persimmon Bread ahead?
Yes! I made this Persimmon Bread the night before I wanted to serve it. I left it covered lightly with foil overnight, and it was ideal the next morning.
- Room temperature. In a tightly sealed container, Persimmon Bread can be kept at room temperature for about two days.
- Refrigerator. Wrapped tightly, it can be stored in the refrigerator for up to a week.
- Freezer. Wrapped tightly, you can store it for about a month in the freezer.
This is one of my favorite persimmon recipes so I hope you'll try it to share with your family and friends. Maybe even make an extra loaf or two for gifts.
Enjoy every slice of the delectable Ginger Persimmon Bread.
A few more delicious persimmon recipes:
- Cinnamon Persimmon Bacon Baked Brie
- Persimmon Prosciutto Pork Tenderloin
- Persimmon-Grape Udon Salad with ginger Miso Dressing
- Winter Persimmon Salad with Honey Glazed Pistachios and Blue Cheese
Ginger Persimmon Bread Recipe
- 1½ cups Fuyu persimmons, grated (about 1 pound persimmons)
- 1½ teaspoons baking soda
- 1½ cups brown sugar
- ¾ cup olive oil
- 2 large eggs
- 1 large egg yolk
- 1½ tablespoons fresh ginger pulp, finely grated
- 1 tablespoon vanilla
- 1¼ teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 cups all-purpose flour
- ½ cup crystallized ginger, finely chopped
- Place a rack in the center of the oven and preheat to 350°F. Grease an approximately 12-inch loaf pan with a light coating of olive oil. (It's easiest to do this with a spray, pastry brush -- or dab the oil on a paper towel to spread it around.) Set aside.
- Slice the leaf ends off of the persimmons (just a ½-inch or so), then use a vegetable peeler or paring knife to peel them. Use either a hand held grater or a food processor with the grater attachment, to grate them. (You will need 1½ cups.)
- Now add 1½ cups of the grated persimmon to a bowl and add the baking soda. Mix to blend and set aside. (The baking soda with thicken the liquid derived from grating the fruit.)
- In a large mixing bowl, combine the brown sugar with the olive oil and mix to blend. Then add the eggs and egg yolk and mix again. Once it's smooth, stir in the fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt.
- Fold in the flour and mix just until it's fully incorporated. Then fold in the grated persimmon and crystallized ginger.
- Pour the batter into the prepared loaf pan and bake in the 350°F preheated oven until it's golden brown, set, and beginning to crack on top, about 50 minutes.
- Let it cool in the pan for at least 30 minutes before serving.
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This looks terrific and I will bet it freezes beautifully. Happy Holidays!
Thanks so much, Liz! Yes, great for making ahead! 🙂 Happy Holidays to you and yours. xo
I've never used persimmons in baking. I bet they taste fantastic with the ginger. I would have to exercise a lot of self control with this around.
I hope you try it, Annie. Ginger and persimmons are a match made in heaven. 🙂
Mark will love this! Now, I just need to find the persimmons! Merry Christmas, Valentina! Wishing you and your family all the best, and a year filled with love and joy!
Aww thank you, David. Right back to you & Mark -- may you both have the happiest (& most delicious) holiday season. XO
Sophia | Veggies Don't Bite
What a great idea to add persimmons! I love gingerbread so I bet it's delish. I have never heard of cinnamon persimmons, all I can imagine is sweet cinnamony balls of goodness!
Thank you, Sophia! Cinnamon persimmons are really lovely -- I hope you can try one. 🙂
Gingerbread loaves are absolutely the best in the winter! I recently made a gingerbread one combined with chocolate, and it tasted amazing! I am also going to try this one.
Thanks so much Maria. Gingerbread with chocolate sounds so lovely. THAT, I must try! 🙂
What a great way to use perisimmons. I do like a bit of ginger cake at Christmas, always seems appropriate.
I agree, persimmons and Christmas just seem to go together. 🙂 Thank you for visiting.
Natalie | Natalie's Food & Health
This gingerbread looks absolutely delicious. So soft and moist. LOVE how you added persimmons. Such a great idea! Thanks for the recipe. Sharing this! Happy Holidays!
Thanks so much, Natalie! Happy Holidays to you! 🙂
Boy does that look good, fabulously moist and great flavour combinations.
Thanks, Brian! Happy Holidays!
HI Valentina, How do you think this would work with 1.5 cups of Hachiya persimmon goo? Would it be too wet or turn out just right?
I think it's worth a shot! Flavor will be lovely -- it will change the consistency, but since I haven't tried it with the Hachiya, I'm not sure how, or how much. I would guess the baking time might increase and there will be more liquid in the batter, and I might suggest 1 cup instead of 1 1/2. LMK how it turns out and good luck. 🙂
This is a lovely bread, but it needed closer to an hour than 30 minutes 🙂 Aside from that, it was great! I added a little maple syrup as a tweak and it worked out beautifully.
I so appreciate your comment, Chery! Thanks for sharing. So happy you like this recipe -- the maple syrup addition sounds delicious!
I was looking through the comments for this to make sure I didn’t mess up something in the preparation. Mine also took closer to an hr, but turned out amazing! My persimmons were a little on the over-ripe side, so that may have been a factor.
Thanks so much for sharing. I'm so happy it was amazing! I'm not sure why the cooking time has been longer for a couple readers, but I'll be making this soon, and will make any necessary adjustments if it's different. You should try a slice tosted with a bit of unsalted butter melting on top. (If you still have some.) ~Valentina
This was a delicious way to use up my Costco persimmons that got a little too ripe, greatly enhanced by the bursts of ginger. I have to agree with the other commenters that it took closer to an hour to bake. My largest pan is only 10" which could have been a factor. I look forward to toasting tomorrow for breakfast.
I'm so happy you liked this, Jasmin. I hope you enjoyed it toasted this morning . . . with coffee or tea, maybe. Thanks so much for the comment and for trying my recipes! 🙂
UPDATE: I've tested and retested this recipe a handful of times since a few of you were needing longer baking times. Guess what!? You were right! I've edited the recipe to indicate the baking time is approx. 50 minutes. This can vary of course, depending on a few things, including the thickness of your pan, if you use a pan that's bigger or smaller, if your oven is calibrated, etc.
Can I use an alternative flour to make it gluten free? Walnuts too
Hi Cecilia. While I haven't tested this particular recipe with a gluten-free flour, I'm pretty confident that if you use a gluten-free, all-purpose 1 to 1 flour, it will work well. (This is the one I use a lot and like.) And yes, add the walnuts! I wouldn't use more than 1/2 cup and chop them finely. Also, here are a couple of my gluten-free short breads in case you want more choices: Gluten-Free Almond Butter Bread Recipe, Gluten-Free Banana Chocolate Chip Bread Well, cake really. ;-). Enjoy and thanks so much for writing in, and checking out my recipes. 🙂 ~Valentina
This is an all time favorite. I made the recipe as muffins and just took a couple I had saved out of the freezer and can hardly wait for them to thaw. They are light and moist and filled with flavor.
Hi Penny. Thank you so much for this lovely comment. Made my day! Great idea to make them as muffins, too. 🙂 ~Valentina
Beautiful, beautiful photos and beautiful loaf to make these days ! Love all the ingredients and the way you put them all together is absolutely great !
Thank you so much, Davorka. Hope you try and enjoy! 🙂 ~Valentina
John / Kitchen Riffs
Love persimmons with ginger! Heavenly pairing. And speaking of which, this bread looks heavenly -- really nice recipe. Thanks.
Thanks so much, John. I do love the ginger with the sweet persimmons. Enjoy! 🙂 ~Valentina
I can almost smell the warm spices of this bread!
Persimmons are a fav this time of year and the Fuyus don't last long in our house. I gobble them up so quickly. I might have to slow down and bake this bread of your for breakfast in the morning! xo
Thank you, Colette. 🙂 I LOVE it for breakfast. ~Valentina
This recipe is divine. My family loved it and I will definitely make this again. Thanks for sharing!
Thanks so much for sharing, Vanessa. So happy you all loved it! 🙂 ~Valentina
Wow! This recipe is great....better than great! I made it last year and EVERYONE who tried it wanted the recipe. I have a Fuyu tree and harvested 4 large baskets so far this year. Friends and neighbors want some just to make this bread. I had trouble giving them away last year. I'm so happy to have this recipe. It makes me want more of the fruit for myself. Thank you so much for sharing it and helping me spread my 'Persimmon Love'.
Hi Annie. Thank you so much for writing in. I was JUST thinking today about how how persimmon season has begun, and what recipes to create with them next. I'm so happy you love this bread -- well let's be honest, cake-like bread. 😉 And I so appreciate that you've shared it with friends, and how lovely to share your persimmons too. Awesome you have a Fuyu tree! Hope you enjoy many more loaves. Cheers 🙂 ~Valentina
Absolutely love this recipe! Especially love the crystallized ginger. Nice change to use olive oil. Just used pumpkin pie spice. Ended up divided into three loaves. Thank You!!!
Hi Monika! Thanks for writing in. So happy you liked this recipe. Hope you love it every persimmon season. 🙂 ~Valentina
VERY GOOD! A friend gave me some Fuyu persimmons and I didn’t know what to do with them. I don’t really care too much for eating them out of hand, so I went looking for a recipe and found this site! I made the gingerbread yesterday because I had all the ingredients. I used a 10” Caphalon non-stick loaf pan, sprayed it with Pam for baking (contains flour), I replaced 2-3 TB of All purpose flour with whole wheat flour (just to add a little more fiber). I’m at 3200’ elevation, so it took a full hour to bake. It had plenty of room in the pan. The gingerbread is perfectly moist and delicious and my husband loves it! Thank you for this wonderful recipe! I’m going to try the pork tenderloin recipe as well.
Hi Celine, Thanks so much for writing me. I'm so happy you and your husband loved this recipe! You made my day! 🙂 It's one of my favorites for persimmons this time of year. The touch of wheat flour is a great idea and, so great you had all of the other ingredients at the ready. Happy holiday season. Warmly, Valentina
This is the most amazing recipe ever. I’ve made loaves and muffins. I’ve frozen them, taken them on road trips, shared them with friends and family, becoming, I’m sure, everyone’s best friend, at least for a *few* minutes. This is the only persimmon recipe I’ve made, and now we’re trying to buy persimmon trees. Thanks for an amazing recipe.
Hi there, Thank you so very much for this lovely note! I so happy to hear you love this recipe, and that they've been shared the bread and muffins with many, and that they've traveled far and wide. 😉 So fun you're going to get a persimmon tree! I know someone with one, but would love to have my own. You'll be finding all sorts of new ways to use them and have many best friends! Hope you have a great week ahead. 😀 Warmly, Valentina
This is a wonderful recipe. I usually make the James Beard Persimmon Bread to use up persimmons, which is much more of a dense fruit cake. This recipe has a light spongy crumb with a good spice ratio. So moist. And very easy to make. No mixers or electric beaters required (although I did use the stand mixer to get the brown sugar and oil started...but that was just me being extra).
I made them as mini and full size cupcakes because I thought I might bring them to a pot luck, but we ended up eating them all. Recipe yielded 24 minis + 12 regular size cupcakes filled half to 1/3 of the way...the baking soda made them rise and dome very nicely. My mom particularly loves them toasted with some butter.
It feels like this would also take additions (chopped dried fruit, nuts, etc.) really well, so long as you don't overload the batter so that the sponge can't rise.
Thank you so much for this recipe. It is now going to be a standard part of my regular fall/winter baking.
Hi Ally, Thank you so much for sharing. I'm so happy you loved this recipe! And I appreciate the info about the muffins -- as will other readers. Yes, it would be lovely with dried fruits, nuts, etc. I especially love it with my morning coffee. Happy holiday season to you. 🙂 ~Valentina
if I'm out of olive oil, will something else work? I have avocado, sunflower, canola, coconut, and culinary algae oil.
Hi Ann. Out of these choices, I'd go with the Canola. I hope you love it. Happy holidays! 🙂 ~Valentina