Persimmon Gingerbread Loaf Recipe

By Becky Rosenthal
January 21, 2013
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Author Notes: 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

Makes: 1 loaf

  • 1/2 persimmon
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 1.5 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup hot water
  1. Beat butter at medium speed until creamy. Gradually add sugar; beat well. Add molasses and egg; beat well.
  2. 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.
  3. 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.
  4. Cool slightly in pan on a wire rack.
  5. Serve with whipped cream and extra slices of persimmons.

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