Ginger Persimmon Bread


Persimmons are like cartoon fruit.

They’re so bulbous, sweet and juicy that… I dunno… I have a hard time believing that they’re a real life fruit.

Every year around this time, my mom shoves giant bag of super ripe oozing persimmons in my hands and I’m left to figure out what to do with them.

Soup?  Gross.  Candy?  Weird.  Softballs?  Possibly.  Inside of the refrigerator decorator?  Yes.

Bread?  Why the heck not?



Persimmons taste like… sugar.  That’s the best way I can describe them.

I used the rounder Hachiya Persimmon for this recipe.  Fuyu persimmons are more squat and firm.  They’re not for baking.  They’re for eating like an apple or putting on salads.

This bread is delicious.  It’s got just a hint of spice from ginger.  It’s moist and sweet… and it has large, baked in chunks of persimmon fruit.  Perfectly seasonal.


Ginger Persimmon Bread

adapted from Epicurious the website

makes one 9x4x3-inch loaf

Print this Recipe!

1/2 cup persimmon pulp

1 teaspoon baking soda

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon salt

1 heaping teaspoon finely grated fresh ginger

1/3 cup water

1 1/2 cups all-purpose flour

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease a 9x4x3-inch loaf pan and set aside.

In a large bowl whisk together flour and salt.

In a small bowl, whisk together persimmon pulp and baking soda.  This will thicken the pulp a bit.

In a medium bowl…. (yea, we using a lot of bowls) whisk together sugar, oil, eggs, spices, and fresh ginger.  Once well incorporated, whisk in the persimmon mixture.  Pour the wet ingredients, all at once, into the dry ingredients.  Fold to incorporate.  Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean.  Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

156 thoughts on “Ginger Persimmon Bread

  1. I’ve never had a persimmon before! They look funny and I’m excited to try them. This cake looks like a good way to introduce myself to a new fruit!

  2. Hey there… new reader, and I just wanted to say, cooking, baking with persimmons are limitless, right? I’m in Tokyo, so we have such an abundance here, and I never thought of making them with cake…, it looks super dreamy…

  3. Great idea, I have so many persimmons to eat, the trees were very generous this year. Where did you find that lovely stationery?

  4. Persimmons are amazing! I love freezing the (checks…) Hachiya persimmons (the softer ones) and eating them with a spoon in the summer time. It thaws a little while you’re eating it and becomes soft but the middle stays frozen and…. dammit. It’s winter, I can’t think about this!

    Oh, and love your stationary. Sh*t list. Heh.

  5. Oh my word! I happen to LOVE persimmons! My grandma had a persimmon tree when I was growing up so I’ve always loved them. Can’t wait to make this bread! Thanks!!!

  6. I’ve never tried a persimmon fresh or baked in something! Was thisclose to buying one yesterday…thanks for the heads up about the difference between the two kinds. I’m sure this bread is delicious, but maybe I’ll try eating a fuyu as is first to see if I even like persimmons!

    p.s. awesome stationery.

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