Ginger Persimmon Bread is a cozy, fragrant treat that brings together the sweet, mellow flavor of ripe persimmons with the warm, spicy kick of fresh ginger. The bread has a soft, moist crumb and a lovely golden color that invites you to take a big, satisfying bite. It’s the kind of bread that fills your kitchen with a comforting aroma and makes you want to pause and enjoy the moment.
I love making this bread when persimmons are in season because it feels like a little celebration of fall. The ginger adds just enough zing to balance the sweetness, and you can really taste the unique flavor of the persimmons shining through. One tip I always follow is to make sure the persimmons are very ripe and soft—that’s when they give the best flavor and moisture for the bread.
This bread is perfect sliced thick with a bit of butter or cream cheese for breakfast or an afternoon snack. I like to share it with friends because it’s unusual enough to be exciting, but easy enough that everyone loves it. Plus, it keeps well, so you can enjoy a slice or two each day without worrying about it drying out.
Key Ingredients & Substitutions
Persimmons: Use very ripe Hachiya persimmons—they are soft and sweet, perfect for moisture and flavor. If fresh ones aren’t available, you could try canned persimmon pulp, but fresh always tastes best.
Ginger: Fresh grated ginger adds a sharp, bright flavor while ground ginger offers a milder warmth. I like fresh ginger for a bit more zing. You can adjust the amount based on your spice preference.
Flour: All-purpose flour works great here. For a gluten-free version, try a blend made for baking, but the texture may be a little different.
Nuts and Dried Fruit: Walnuts or pecans add crunch, and raisins or dates bring extra chewiness and sweetness. Leave them out if you prefer a smoother bread.
How Do You Get a Moist, Tender Texture Without Overmixing?
Mixing the batter properly is key. You want to combine ingredients until just blended to keep the bread tender.
- After creaming butter and sugar, add eggs and vanilla gradually, mixing well.
- Fold in the persimmon pulp gently.
- Add the dry ingredients in parts, folding carefully. Avoid stirring or beating too much!
- The batter will look a little lumpy—that’s okay. It helps keep the bread from getting tough.
Also, check the bread toward the end of baking to avoid drying it out. Pulling it out once a toothpick comes out clean ensures a moist crumb.
Equipment You’ll Need
- 9×5 inch loaf pan – I prefer this size because it creates a nice, even shape for the bread.
- Mixing bowls – a medium bowl for dry ingredients, and a large one for wet ingredients, to keep things organized.
- Whisk or fork – easy for mixing the dry ingredients thoroughly.
- Electric mixer or wooden spoon – helps cream the butter and sugar smoothly for a light, fluffy texture.
- Rubber spatula – perfect for folding in the nuts and dried fruit without deflating the batter.
- Cooling rack – keeps the bread cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Use chopped crystallized ginger instead of fresh for bursts of extra ginger flavor and sweetness.
- Mix in some chopped dark chocolate or chocolate chips for a decadent twist.
- Add a splash of orange zest or juice for a citrusy brightness that complements the ginger.
- Swap walnuts or pecans for toasted almonds or pistachios for a different crunch and flavor.
Ginger Persimmon Bread
Ingredients You’ll Need:
- 1 cup (2-3) ripe persimmons, pulp scooped out and mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger (or 2 teaspoons fresh finely grated ginger)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chopped dates (optional)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 55 to 65 minutes to bake. After baking, allow your bread to cool for 10 minutes in the pan, then cool completely on a rack before slicing. All together, you’ll spend around 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to keep the bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves. Whisk them all together well and then set the bowl aside.
3. Cream Butter and Sugar:
In a large bowl, use a mixer or spoon to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This helps make your bread tender and soft.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the vanilla extract for a lovely flavor boost.
5. Mix in Persimmons:
Add the mashed persimmon pulp to the wet ingredients and stir gently to combine.
6. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix — just stir enough so everything is moistened. This helps keep your bread tender!
7. Add Nuts and Dried Fruit (Optional):
If you’re using chopped nuts and/or raisins or dates, fold them into the batter now for extra texture and flavor.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth it out evenly. Bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center: it should come out clean or with just a few crumbs attached.
9. Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice your bread and enjoy it plain or spread with butter or cream cheese.
Can I Use Frozen Persimmons for This Bread?
Yes, you can use frozen persimmon pulp if fresh ones aren’t available. Just thaw it completely in the fridge overnight and drain any excess liquid before folding it into the batter to avoid a soggy texture.
Can I Substitute the Butter?
Absolutely! You can swap the unsalted butter for an equal amount of coconut oil or vegetable oil for a dairy-free option. Keep in mind the texture might be slightly different but still delicious.
How Should I Store Ginger Persimmon Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Add Extra Spices or Mix-Ins?
Definitely! Feel free to add extra cinnamon, cardamom, or even chopped crystallized ginger for more zing. You can also mix in chocolate chips or different nuts to customize the flavor.