Ginger Persimmon Bread (Gluten-Free Option)

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. 😉 There's no yeast or kneading involved - you can throw this recipe together and get it in the oven inside of about 35 minutes.

Ginger Persimmon Bread is full of the quintessential flavors of fall. It's like gingerbread with the sweet flavor of persimmon running through it.

Ingredient Notes and Substitutions

Above: from top left - brown sugar, vanilla, flour, baking soda, salt, ground ginger, ground cloves, ground cinnamon, olive oil, persimmons, ginger, crystallized ginger, and eggs (2 whole + 1 yolk).

• Fuyu persimmons - Persimmon season is approximately October through January. During that time, you should be able to find them in almost all major grocery stores and at farmers markets. They should be on the firm side with a deep orange color.
• brown sugar - The slight maple-y flavor is delicious with the ginger, and brown sugar helps create a softer texture. Both of these things are subtle, so white sugar is okay, too.
• spices: ground ginger, ground cloves and ground cinnamon - Talk about warming spices! This combination adds warmth and tons of flavor.
• olive oil - I love using olive oil in baked goods, as it creates super moist products.
• fresh ginger pulp - The best way to grate the ginger is with a microplane zester-grater.
• crystallized ginger (candied ginger) - This will add delightful tiny chewy, sweet bites of ginger. You can likely find crystallized ginger in the baking section of grocery stores. Or you can get it here. Substitution: If you don't have crystallized ginger, you can substitute it with golden raisins and an additional ½ teaspoon of ground ginger.
• eggs - This recipe calls for 2 whole eggs and 1 yolk. The extra yolk adds richness and moisture, which softens the texture of the bread (or cake, if we're being honest).
• pure vanilla extract - Use your favorite. (I like Nielsen-Massey)
• all-purpose flour - See gluten-free option below.
• baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. Pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
• Kosher salt - I bake (and cook) with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)

You'll note that we add ginger to this recipe in three different forms, and each one serves a different purpose:
- Ground ginger - adds a warm, earthy flavor with a subtle kick and flavors the batter.
- Fresh ginger - it's sharper with a bright, peppery citrus-like flavor, and it's especially good when mixed with fruits. It also flavors the batter.
- Crystallized ginger - adds texture, and rather than flavoring the batter, it creates little pockets of sweet, spicy, chewy ginger.

Can You Make Gluten-Free Persimmon Bread?

Yes, you can replace the flour in the recipe with Cup4Cup All-Purpose Gluten-Free Flour or another 1 to 1 gluten-free flour. Please note that although still delicious, the texture of gluten-free persimmon bread might be slightly different from the one with regular all-purpose flour.

How to Make Fuyu Persimmon Bread

- 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 pastry brush. Alternatively, you can use parchment paper.) Set aside.

- Slice the stem 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 handheld grater or a food processor with the grater attachment, to grate them. (You will need 1½ cups.)

- Now add the grated persimmon to a bowl and add the baking soda. Mix to blend and set aside.

- In a large mixing bowl, combine the brown sugar with the olive oil and mix to blend. 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 almost, but not completely, incorporated.

- Then fold in the grated persimmon and crystallized ginger and mix to blend.

- 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 slicing.

Important Recipe Tips

• Be sure not to skip the step of adding the baking soda directly to the grated persimmons. It will help thicken the liquid derived from grating the fruit.
• Generally, baking times will vary from pan to pan, oven to oven, etc. It's more about how the bread looks and feels, than how long it bakes. It should be golden, beginning to crack, and if you touch it, it should feel sponge-like.
• Crystallized ginger typically comes in round slices or cubes. Either way, it should be finely chopped so you get the little pockets of sweetness in every bite.

Storing Persimmon Bread

Persimmon Bread can be made the day before you want to serve it. Cover it lightly with foil and leave it at room temperature overnight, and it'll be 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.

FAQ

Can You Use Other Pans?

Yes, you can also use a 9-inch loaf pan for this batter. It will take a little longer to bake, about an hour, as it'll be much deeper. You can also use a muffin pan (see below).

Can I Use Hachiya Persimmons?

No. Don't substitute the Fuyu persimmons with the Hachiya variety. You will not be able to grate them as they'll be way too soft when they're ripe.

Is This Persimmon Bread Nut-Free?

Yes! Unlike many persimmon breads, this one has no walnuts or other nuts. If you're baking for someone with a nut allergy, double-check the labels on your flour and crystallized ginger.

Ginger Persimmon Muffins

Want muffins instead of a loaf? The batter will pretty evenly fill a standard 12-cup muffin pan. Use paper liners or olive oil to grease the cups. Bake until they're golden, slightly cracked on top, and sponge-like when you touch them, about 30 minutes.

More Amazing Quick Bread Recipes

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.

I hope you love every last crumb!

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