Turns out persimmons and spiced gingerbread make quite the seasonal pair! This classic gingerbread loaf is transformed into something even more delightful with the addition of persimmons. —Becky Rosenthal
In This Recipe
Beat butter at medium speed until creamy. Gradually add sugar; beat well. Add molasses and egg; beat well.
Combine flour and next four ingredients; add to butter mixture alternatively with water, beginning and ending with flour mixture. Mis at low speed after each addition.
Pour batter into a lightly greases and floured loaf pan. Bake at 350 for 35-40 minutes or until wooden toothpick, inserted in center, comes out clean.
Cool slightly in pan on a wire rack.
Serve with whipped cream and extra slices of persimmons.
I romanticize my grandmother’s era. Perhaps I’m a victim of Golden Age thinking, but I think she could teach our era how to host a party, warm up a room, welcome strangers, cook for them and strike up a meaningful conversation. We could better learn from her how to sit down, eat and enjoy each other.
The heart of Vintage Mixer is about a meal, a table and a conversation.