Hey there, fellow food lovers! Nyla here from Grill Drip, and I’m absolutely buzzing to share one of my all-time favorite comfort food recipes with you. We’re diving headfirst into the world of Ginger Persimmon Bread, a recipe that has completely transformed my meal times into a celebration of flavor!

Picture this: It’s a chilly evening, the kitchen’s warm, and the aroma of spiced bread fills the air. That’s exactly what this Ginger Persimmon Bread brings to the table – a cozy, comforting experience that turns a simple meal into something truly special. It all started one late night when I decided to get a little creative with my persimmons, and the results were mind-blowing. This Ginger Persimmon Bread is a happy accident turned family favorite.

I’m so excited for you to experience the magic of this Ginger Persimmon Bread. Whether you’re a kitchen newbie or a seasoned cook, I’m here to guide you every step of the way. Get ready to create a flavor adventure that you’ll want to make again and again!

INGREDIENTS You Need

This Ginger Persimmon Bread ingredient list is all about bold flavors that actually work together! I love the combination of the sweet persimmons with the warmth of ginger and spices.

2 cups all-purpose flour: This gives our bread its structure. If you want a slightly denser texture, you can use half whole wheat flour.
1 teaspoon baking soda: This helps the bread rise, giving it a light and airy texture.
1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
1 teaspoon ground cinnamon: Adds warmth and spice. You can use a little more if you love cinnamon!
1/2 teaspoon ground ginger: Here’s where the magic happens! This gives our Ginger Persimmon Bread its signature zing.
1/4 teaspoon ground cloves: Adds a hint of warmth and depth.
1/2 cup (1 stick) unsalted butter, softened: Adds richness and moisture. No worries if you only have salted butter; just omit the added salt.
3/4 cup granulated sugar: Sweetens the bread and helps it stay moist.
1/4 cup packed brown sugar: Adds a caramel-like flavor and helps keep the bread soft.
2 large eggs: Bind the ingredients together.
1 cup persimmon pulp: The star of the show! Make sure your persimmons are ripe and soft. You can grab this during your normal shopping trip.
1/2 cup buttermilk: Adds moisture and a slight tang. You can also use regular milk with a teaspoon of lemon juice.
1 teaspoon vanilla extract: Enhances the other flavors.
1/2 cup chopped walnuts or pecans (optional): Adds a nice crunch.

This Ginger Persimmon Bread gets its amazing taste from the ripe persimmons and the blend of warm spices. Here’s my secret that takes it from good to incredible: add a pinch of nutmeg to the batter. It elevates the spice profile even further! I love adding extra ginger to my Ginger Persimmon Bread for that extra kick.

For ingredient prep shortcuts, I usually prepare the persimmon pulp the night before. Just peel and blend the persimmons, then store them in an airtight container in the fridge. To keep your ingredients fresh, store the flour and spices in airtight containers in a cool, dark place.

Let’s Make Some!

This is my favorite part of making Ginger Persimmon Bread – watch the delicious magic happen! I promise, it’s easier than you think.

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will prevent the bread from sticking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Make sure everything is evenly distributed.
Cream Butter and Sugars: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is where the magic starts happening!
Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
Fold in Persimmon and Nuts: Gently fold in the persimmon pulp and chopped nuts (if using).
Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this Ginger Persimmon Bread usually takes about an hour.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While your Ginger Persimmon Bread is doing its thing, get ready for some amazing aromas! Your Ginger Persimmon Bread should smell absolutely incredible right now. Don’t worry if your Ginger Persimmon Bread looks a little cracked on top; that’s perfectly normal!

One time, I accidentally added a little too much ginger, and it turned out even better! It gave the bread a nice kick that everyone loved. That’s the beauty of cooking – sometimes happy accidents lead to delicious discoveries.

How to Serve Up This!

People literally do happy dances when this Ginger Persimmon Bread hits the table. I love to enjoy this Ginger Persimmon Bread with a simple pat of butter or a dollop of whipped cream. It’s also amazing toasted with a smear of cream cheese.

This Ginger Persimmon Bread is perfect for those weeknight dinners that need to be special! It’s also a great addition to brunch or a holiday gathering. For presentation ideas that wow guests, try slicing the bread and arranging it on a platter with some fresh fruit and a sprinkle of powdered sugar.

For bold flavor pairings that complement perfectly, try serving it with a cup of hot coffee or tea. The warm spices in the bread pair beautifully with the rich flavors of coffee. If you’re feeling adventurous, try a slice of this delicious bread with a scoop of vanilla ice cream. The contrast of warm bread and cold ice cream is heavenly.

For creative leftover transformations, turn this into french toast, bread pudding, or grilled cheese. For more sanity-saving dinner ideas, check out Pumpkin Bread with Butter!

FAQs:

Here are some questions I get asked all the time about this Ginger Persimmon Bread, along with my best tips and tricks!

1. Can I use frozen persimmon pulp?

Yes, absolutely! Just make sure to thaw it completely and drain any excess liquid before using. I often freeze persimmon pulp when persimmons are in season so I can enjoy this bread year-round.

2. Will kitchen newbies succeed with this Ginger Persimmon Bread?

Definitely! This recipe is super straightforward, and I’ve broken it down into easy-to-follow steps. Just follow the instructions carefully, and you’ll be amazed at what you can create.

3. What if I don’t have buttermilk?

No problem! You can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for a few minutes, and you’re good to go.

4. Can I make this bread ahead of time?

Yes, you can! This Ginger Persimmon Bread actually tastes even better the next day. Just wrap it tightly in plastic wrap and store it at room temperature.

5. What if I mess up my Ginger Persimmon Bread? (Spoiler: it’ll still taste incredible!)

Even if it’s not perfect, it will still taste delicious! One time, I accidentally added too much baking soda, and it still turned out great. It was a little denser, but the flavor was still amazing.

6. How can I prep this Ginger Persimmon Bread for busy weeknights?

You can measure out all the dry ingredients ahead of time and store them in an airtight container. You can also prepare the persimmon pulp and store it in the fridge. That way, when you’re ready to bake, all you have to do is mix everything together.

7. Can I add chocolate chips to this bread?

I get asked this all the time! Yes, you can! Chocolate chips add a delicious touch. I would use about 1/2 cup of semi-sweet or dark chocolate chips.

8. How should I store this Ginger Persimmon Bread?

Store your Ginger Persimmon Bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

This Ginger Persimmon Bread reminds me of another bold flavor favorite. Check out Gingerbread Tiramisu. For more tips on the best James Beard’s Amazing Persimmon Bread Recipe – David Lebovitz.

CONCLUSION:

This Ginger Persimmon Bread brings me so much joy because it’s a reminder of cozy nights, delicious aromas, and the magic of experimenting in the kitchen. It’s a recipe that has become a staple in my home.

My Ginger Persimmon Bread Flavor Secrets:

Use ripe persimmons: The riper the persimmons, the sweeter and more flavorful the bread.
Don’t overmix the batter: Overmixing can result in a tough bread. Mix until just combined.
Add a pinch of nutmeg: This elevates the spice profile and adds warmth.

Here are some delicious Ginger Persimmon Bread variations I’ve tested:

Chocolate Chip Ginger Persimmon Bread: Add 1/2 cup of chocolate chips to the batter.
Cranberry Walnut Ginger Persimmon Bread: Add 1/2 cup of chopped cranberries and 1/2 cup of chopped walnuts to the batter.
Spiced Ginger Persimmon Bread: Add 1/4 teaspoon of ground cardamom and 1/4 teaspoon of ground allspice to the batter.

The chocolate chip version is perfect for a sweet treat, while the cranberry walnut version is great for the holidays. The spiced version is perfect for a cozy fall day. If you’re loving this comfort food twist, you’ll go crazy for Persimmon Bread Recipe!

I encourage you to trust your taste buds and get creative with this recipe. Don’t be afraid to experiment with different spices, nuts, or fruits. The most important thing is to have fun and enjoy the process. I’m so excited for you to try this Ginger Persimmon Bread. I know you’re going to love it! Find another delicious take on Ginger Persimmon Bread – Joy the Baker. This Ginger Persimmon Bread | Cooking On The Weekends is also worth trying! Happy baking, and remember, no bland food allowed at my table! 🔥💕

Ginger Persimmon Bread

Print Recipe

This warmly spiced Ginger Persimmon Bread is moist, flavorful, and perfect for a fall treat. The vibrant sweetness of persimmons pairs beautifully with the zing of ginger, creating a delightful loaf that’s sure to impress.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 1 loaf
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup persimmon pulp (from about 2-3 ripe persimmons)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
In a separate bowl, combine the sugar, oil, and eggs. Beat until well combined.
Add the persimmon pulp to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chopped nuts (if using).
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch of flavor, consider adding a cream cheese frosting or a dusting of powdered sugar once the bread is cooled.