In season: Baking with persimmons
Persimmons are such a delicious winter treat. Enjoy them with a cup of tea and a slice of this gingerbread loaf.
Come winter, I can't stock enough tea in the house. Cold days just beg for a warm cup in your hand and a comforting snack to go with it. Ripe persimmons are one of the sweetest, most delicious fruits you can get in the winter and make for a delicious variation on a tea bread. The persimmon puree keeps the bread incredibly moist and adds a bunch of natural sweetness without having to use cups upon cups of sugar. Curl up with a blanket, your mug of tea and a slice of this, and the winter blues will have nothing on you.
Persimmon gingerbread loaf recipe
Yields 1 loaf
- 2 cups all-purpose flour (or a mixture of all-purpose and white whole wheat)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- Pinch ground cloves
- 1/3 cup packed brown sugar
- 3 tablespoons softened butter
- 1-1/2 cups persimmon puree (puree the flesh of 2 persimmons in a food processor or blender)
- 2 eggs
- 3 tablespoons molasses
- Preheat oven to 350 degrees F and grease a 9-inch loaf pan.
- In a medium bowl, mix together the flour, baking soda, salt and spices. Set aside.
- In a large bowl with an electric hand-held mixer, cream together the butter and sugar.
- Add the eggs, molasses and persimmon puree and continue beating until smooth (about 1 minute).
- Slowly add the flour mixture to the wet ingredients, mixing together with a spatula as you go until fully incorporated.
- Pour the batter into the loaf pan and bake for 45-50 minutes.
- Remove from the oven, let cool in pan for about 5 minutes before transferring to a cooling rack.