Ginger Persimmon Bread Recipe

4.77 from 21 votes

This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this as part of your Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!

*Makes 1 (12-inch) loaf

Prep Time35

Cook Time50

Cooling Time30

Total Time1 55

Course: Breakfast, Snack

Cuisine: American

Keyword: fresh fruit desserts, foodie gifts, great for brunch, great for Christmas, nut-free baking

Servings:

Calories: 331kcal

Author: Valentina K. Wein

Equipment

microplane zester
12-inch loaf pan
box grater or food processor with grater attachment
large mixing bowl

Ingredients

1½ cups grated Fuyu persimmons about 3 to 4 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
1 tablespoon pure vanilla extract
1¼ teaspoons ground cinnamon
¾ teaspoon ground cloves
¾ teaspoon ground ginger
¾ teaspoon Kosher salt if using table salt, use half the amount
2 cups all-purpose flour or gluten-free all-purpose flour, see notes
½ cup crystallized ginger finely chopped

Instructions

Set oven and prepare pan. 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.
Prepare persimmons. 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 1½ cups of the grated persimmon to a bowl and add the baking soda. Mix to blend and set aside. (The baking soda will help thicken the liquid derived from grating the fruit.)
Make batter. 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 almost, but not completely, incorporated. Then fold in the grated persimmon and crystallized ginger and mix to blend.
Bake. 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.
Cool. Let it cool in the pan for at least 30 minutes before serving.

Notes

Gluten-free option: substitute the flour with Cup4Cup All-Purpose Gluten-Free Flour. The texture may be slightly different, but it's still delicious.

Persimmons: use Fuyu persimmons, not Hachiyas. Hachiyas are too soft to grate when they're ripe.

No crystallized ginger? Substitute golden raisins and an additional ½ teaspoon of ground ginger.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition