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Recipe: Ginger Persimmon Bread Recipe

Serves: 6
Source: Cooking on the Weekends



1) 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. Set aside.
2) 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.)
3) 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 thicken the liquid derived from grating the fruit.)
4) 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.
5) Fold in the flour and mix just until it's fully incorporated. Then fold in the grated persimmon and crystallized ginger.
6) 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.
7) Let it cool in the pan for at least 30 minutes before serving.

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