Ginger Persimmon Bread

I took a day off yesterday.  A “mental health day” as my dad used to call it.  So I woke up slowly, staying cozy in bed with a huge mug of tea for as long as I could justify it, went to yoga, and visited my favorite coffee shop for a matcha almond milk latte and to catch up on some reading.  Then I baked.  For a day off, I’d say it was pretty productive.  I even cleaned the bathroom.

Joy had posted this recipe a few weeks ago and it sounded like the perfect combination of fall flavors.  I had never tried baking with persimmons and I just happened to have two from the farmers market.

For this recipe, I use Hachiya persimmons, which are for baking, as opposed to Fuyu persimmons, which are for eating raw, on salads, with nut butter, or any other creative uses you can come up with.  The Hachiyas are taller and are ripe when they’re super soft.  Fuyus are squat and firmer even when they fully ripen.

Ginger Persimmon Bread
adapted from Joy the Baker

Note: I made the persimmon pulp by peeling two Hachiya persimmons, slicing the flesh off the core, and throwing it in the blender, pulsing until it was still a little chunky.

1 1/2 c. whole wheat pastry flour (or all-purpose flour)
3/4 tsp. salt
1/2 c. persimmon pulp
1 tsp. baking soda (I used baking powder because I couldn’t find my baking soda and it worked fine)
1 c. natural cane sugar
2 eggs
1/2 coconut oil (can substitute vegetable oil)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1 tsp. grated fresh ginger (if you don’t have fresh ginger or can’t be bothered to grate some, just use 1 tsp. of ground ginger)
Dash of ground cloves (optional)

Place a rack in the top third of your oven and preheat the to 350 degrees.  Grease a 9x4x3 inch loaf pan.

In a large bowl, combine the flour and salt.

In a small bowl, combine the persimmon pulp and baking soda/powder.

In a medium bowl, whisk the sugar, oil, eggs, and spices together.  Add the persimmon mixture.  Then fold the wet ingredients to the flour mixture until all the flour is combined.  Pour it into the loaf pan and bake for 55-60 minutes, until a toothpick inserted into the loaf comes out clean.

Allow the loaf to cool for at least 15 minutes in the pan before inverting onto a cooling rack to cool to room temperature.

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