Persimmon-Ginger Bread

This tender, spiced bread uses hachiya persimmon puree (that's the oblong-shaped persimmon). You'll need them to be super ripe -- they should feel like a water balloon -- so plan ahead!
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  • Level: Easy
  • Total: 4 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 1 loaf
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Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)

1 teaspoon baking soda

2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature, plus more for buttering the pan

1 1/3 cups packed dark brown sugar

1/2 cup sour cream 

1 tablespoon vanilla extract

1 tablespoon apple cider vinegar 

1 teaspoon freshly grated ginger

1/2 teaspoon orange zest

1/2 teaspoon freshly grated nutmeg

2 large eggs, lightly beaten

1 1/2 cups hachiya persimmon puree (from about 3 large very ripe persimmons) (see Cook's Note)

Kosher salt

1/2 cup granulated sugar

Directions

  1. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Line with enough parchment so there is a 2-inch overhang on the 2 long sides of the pan (this will help you lift the bread out of the pan).
  2. Sift the flour and baking soda into a medium bowl.
  3. Melt 1 stick of butter in a medium saucepan over medium heat until brown, nutty and fragrant, 5 to 8 minutes. Transfer to a large heat-proof bowl, cool for 5 minutes. Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined. 
  4. Fold the flour mixture into the butter mixture. Transfer the batter to the prepared pan and bake until the bread is deep golden brown and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Cool the bread in the pan for 15 minutes. Use the parchment to help lift the bread out and cool completely on a rack. 
  5. Meanwhile, process the granulated sugar, remaining 1 1/2 sticks butter, 1/2 cup persimmon puree and 1/4 teaspoon salt in a food processor until light and creamy. 
  6. Serve slices of bread warm and slather with persimmon butter.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Hachiya persimmons should be left on the counter until they are dark orange and very ripe and soft. They should feel like a water balloon. Cut in half and scoop the flesh out -- it should be the consistency of apple sauce. No need to actually puree.