Ginger Persimmon Bread is a wonderful treat that combines the soft sweetness of ripe persimmons with the warm, spicy kick of ginger. This bread has a lovely moist texture and a golden crust that hints at the delicious flavors inside. It’s the kind of bread that makes your kitchen smell amazing while it bakes.
I love making this bread when persimmons are in season because their natural sweetness makes it extra special without needing too much added sugar. The ginger adds just enough spice to keep things interesting, and sometimes I add a handful of nuts or raisins for a little crunch and extra surprise in every slice.
This bread is perfect for breakfast or an afternoon snack. I like to toast a slice and spread a bit of butter or cream cheese on it—it feels like a small cozy moment in the middle of a busy day. If you’re looking for something different but comforting, Ginger Persimmon Bread is a great choice that’s sure to make people smile.
Key Ingredients & Substitutions
Persimmons: Use ripe Hachiya persimmons for the sweetest, soft pulp. If you can’t find Hachiya, try Fuyu but the bread may be less moist. Persimmon flavor is the star here, so ripe fruit is key!
Ground Ginger & Crystallized Ginger: Ground ginger adds warmth and depth. Crystallized ginger gives bursts of spicy sweetness. If you don’t have crystallized ginger, extra ground ginger or fresh grated ginger works too.
Flour & Nuts: All-purpose flour keeps the bread tender. For a gluten-free option, you can blend gluten-free flour with xanthan gum. Nuts add crunch—walnuts or pecans work great but feel free to leave them out or swap for seeds.
Sugar & Oil: Regular granulated sugar is fine, but brown sugar adds extra moisture and flavor. Oil keeps the bread soft—vegetable oil or melted butter both work well depending on your preference.
How Do I Know When to Stop Mixing the Batter?
Overmixing batter is a common challenge that can lead to dense bread. Here’s how to avoid it:
- Mix wet and dry ingredients gently just until you don’t see flour anymore.
- Some lumps are fine; they will bake out and keep the bread moist and tender.
- Fold in nuts or ginger last, using a gentle hand to keep batter airy.
This light touch makes the bread soft and fluffy, rather than tough. Take your time and enjoy the process!
Equipment You’ll Need
- 9×5-inch loaf pan – I recommend this size because it creates a nicely shaped, even loaf that bakes through evenly.
- Mixing bowls – a small bowl for the persimmon mixture and a larger one for the batter make prep easier.
- Sifter or fine-mesh sieve – helps blend the spices with the flour for a smooth, even spice distribution.
- Whisk or wooden spoon – makes mixing the wet ingredients smooth and easy without overworking the batter.
- Toothpick or cake tester – essential to check when the bread is done baking; it should come out clean.
- Cooling rack – keeps your bread from getting soggy and helps you enjoy that perfect crust.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for dried cranberries or chopped dates to add sweet, chewy bites throughout the bread.
- Mix in a teaspoon of ground cardamom or allspice for a more complex spice profile.
- For a richer flavor, replace some of the vegetable oil with melted butter or add a swirl of honey into the batter.
- If you like a hint of citrus, fold in a tablespoon of orange or lemon zest to brighten the bread’s flavor.
Ginger Persimmon Bread
Ingredients You’ll Need:
- 2 cups ripe persimmon pulp (from about 4-5 very soft Hachiya persimmons)
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup crystallized ginger, chopped (optional)
How Much Time Will You Need?
This bread takes about 15 minutes to prepare and about 60 to 70 minutes to bake. You’ll want to let it cool for about 15 minutes before slicing, so plan for a little over an hour from start to finish. It’s worth the wait!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so the bread doesn’t stick.
2. Prepare the Persimmon Mixture:
In a small bowl, mix the ripe persimmon pulp with the baking soda. Let it rest for about 5 minutes. This helps the persimmon get extra soft and ready for baking.
3. Mix Dry Ingredients:
In a medium bowl, sift together the flour, ground ginger, cinnamon, nutmeg, salt, and baking powder. This makes sure the spices and flour blend evenly.
4. Combine Wet Ingredients:
In a large bowl, whisk the sugar, oil, eggs, and vanilla extract until everything is smooth and well mixed.
5. Put It All Together:
Gently stir the persimmon mixture into the wet ingredients. Then slowly add the dry ingredients, folding carefully just until everything is combined. Try not to overmix! If you are using nuts or crystallized ginger, fold those in last.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spoon. Bake for 60 to 70 minutes, or until a toothpick stuck in the center comes out clean.
7. Cool and Enjoy:
Let the bread cool in the pan for about 15 minutes before moving it to a wire rack to cool completely. Slice and enjoy with your favorite spread, tea, or coffee!
Can I Use Frozen Persimmon Pulp for This Bread?
Yes! Just make sure to thaw the persimmon pulp completely in the fridge overnight and drain any excess liquid before using. This helps maintain the right moisture balance in the bread.
Can I Substitute Fresh Ginger for Ground Ginger?
Absolutely! Use about 1 to 2 teaspoons of finely grated fresh ginger to replace the ground ginger. It will add a brighter, fresher zing to the bread.
How Should I Store Leftover Ginger Persimmon Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.
Can I Make This Bread Gluten-Free?
Yes, swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum or another binder. Keep an eye on the texture – you might need to adjust baking time slightly.