Then came along persimmon bread in all its warm, spicy, and inexplicably addicting goodness. It’s like pumpkin bread, in that you don’t taste the persimmon, exactly, but you can’t stop going back for one more, tiny slice. Go on and become a persimmon convert.
The recipe calls for the more astringent Hachiya persimmon, but I subbed with Fuyu to great effect.
Ginger Persimmon Bread
From Joy the Baker
1/2 c persimmon pulp
1 tsp baking soda
1 1/2 cups all-purpose flour
3/4 tsp salt
1 c sugar
1/2 c vegetable oil
2 large eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 heaping tsp finely grated fresh ginger
Heat oven to 350 F. Butter a 9x4x3-in. loaf pan.In a large bowl whisk together flour and salt.
In a small bowl, whisk together persimmon pulp and baking soda. This will cause it to gel.
In another bowl whisk together sugar, oil, eggs, spices, and fresh ginger. Whisk in the persimmon mixture. Pour this mixture into the dry ingredients, one third at a time, mixing as you go along.
Pour into loaf pan and bake 55 to 60 minutes, until a skewer inserted in the loaf comes out clean.