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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.

Persimmon 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


  1. Preheat oven to 350 degrees F and grease a 9-inch loaf pan.
  2. In a medium bowl, mix together the flour, baking soda, salt and spices. Set aside.
  3. In a large bowl with an electric hand-held mixer, cream together the butter and sugar.
  4. Add the eggs, molasses and persimmon puree and continue beating until smooth (about 1 minute).
  5. Slowly add the flour mixture to the wet ingredients, mixing together with a spatula as you go until fully incorporated.
  6. Pour the batter into the loaf pan and bake for 45-50 minutes.
  7. Remove from the oven, let cool in pan for about 5 minutes before transferring to a cooling rack.

More on persimmons

Persimmon and yogurt parfaits
Persimmons: A winter superfood

Winter fruit salads

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