Ginger Persimmon Bread is a cozy treat that feels like a hug in every slice. It combines the sweet, smooth flavor of ripe persimmons with the warm, spicy kick of fresh ginger. The texture is just right—moist and tender, with little pockets of soft fruit and that spicy ginger gently sneaking through.
I love making this bread when the persimmons are at their best—it’s such a nice way to use the fruit beyond just eating it fresh. The ginger adds a little surprise that keeps everyone guessing, and it pairs perfectly with a cup of tea or coffee. I always find myself slicing a bit more than expected because it’s just so good.
My favorite thing to do is share this bread with friends during chilly afternoons. It feels like a small celebration of the season and always gets people talking about how the flavors work so well together. If you haven’t tried persimmon bread before, this recipe is a sweet and spicy introduction you’re going to love.
Key Ingredients & Substitutions
Persimmons: Use ripe Hachiya persimmons for the best texture and sweetness. They should be very soft, almost like a pudding. If you can’t find persimmons, ripe pumpkin or applesauce can work as a mild substitute but will change the flavor.
Ginger: Fresh ginger adds a nice spicy kick, but ground ginger works great too. If you prefer less heat, reduce the fresh ginger amount or stick to ground. Crystallized ginger adds texture and a burst of sweetness—optional but fun to add.
Flour: All-purpose flour is standard here. You can swap half of it for whole wheat for a nuttier taste, but the bread might be a bit denser.
Buttermilk or Milk: This helps keep the bread moist. If you don’t have buttermilk, just add a little lemon juice or vinegar to milk and let it sit for 5 minutes before using.
How Do I Know When the Ginger Persimmon Bread Is Perfectly Baked?
Baking this bread fully without drying it out is the key.
- Start checking at 60 minutes by inserting a toothpick in the center. It should come out clean or with few crumbs, no wet batter.
- If the crust browns too fast while the center feels raw, cover loosely with foil and keep baking.
- Let the bread cool in the pan for 10 minutes so it firms up, then move to a wire rack. This prevents sogginess and makes slicing neater.
Patience is important here! A well-baked ginger persimmon bread is moist inside with a golden crust that holds its shape well.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it gives the bread a nice shape and cooks evenly.
- Mixing bowls – one for dry ingredients and one for wet, to keep everything organized.
- Whisk or spoon – makes mixing the spices and dry ingredients simple and quick.
- Electric mixer or hand blender – helpful for creaming the butter and sugars to a fluffy texture.
- Rubber spatula – perfect for folding in the folded-in ingredients without losing air.
- Toothpick or cake tester – to check if the bread is cooked through.
- Wire cooling rack – so the bread cools evenly and doesn’t get soggy at the bottom.
Flavor Variations & Add-Ins
- Swap the ginger for ground cardamom or allspice to change up the spice profile — great if you want a slightly different warming note.
- Add chopped walnuts, pecans, or crystallized ginger into the batter for extra texture and flavor.
- Stir in dried cranberries or raisins to add bits of sweetness and chewiness.
- For a citrus twist, fold in some orange or lemon zest, which brightens the flavor and complements the persimmon’s sweetness.
Ginger Persimmon Bread
Ingredients You’ll Need:
- 1 cup (about 2 medium) ripe persimmons, pureed
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground ginger (or 1 ½ tbsp freshly grated ginger for stronger flavor)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk or milk (optional, for moisture if needed)
- Optional: 1/2 cup chopped crystallized ginger or walnuts for texture
How Much Time Will You Need?
This bread takes about 15 minutes to prepare and then bakes for 60 to 70 minutes. Allow about 10 minutes of cooling time before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves. This blends your spices and leavening agents evenly.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter along with the granulated and brown sugars until the mixture is light and fluffy — this usually takes about 3 to 4 minutes. This step helps give your bread a tender texture.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition so everything combines smoothly. Then stir in the vanilla extract.
5. Add Persimmon Puree:
Mix in the ripe persimmon puree until fully combined with your wet ingredients.
6. Combine Wet and Dry Ingredients:
Gradually stir the dry ingredients into the wet mixture. Mix just until everything is incorporated — don’t overmix or the bread might become dense. If the batter seems too thick or dry, add the buttermilk a little at a time until it reaches a moist, scoopable consistency.
7. Add Optional Mix-Ins:
If you like, fold in chopped crystallized ginger or walnuts for extra flavor and texture.
8. Bake Your Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the bread is done.
9. Cool and Slice:
Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps keep the texture perfect.
Enjoy your delicious, moist Ginger Persimmon Bread — it’s wonderful with a cup of tea or coffee!
Can I Use Frozen Persimmons for This Bread?
Yes! Just be sure to thaw them completely and drain any excess liquid before pureeing. This helps prevent the batter from becoming too wet.
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 well and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Substitute the Butter with Oil?
Absolutely! You can use an equal amount of vegetable or canola oil for a slightly different texture—oil will make the bread a bit more moist but less fluffy.
What if I Don’t Have Buttermilk?
No worries! Mix 1/4 cup milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes before adding to the batter. This mimics the acidity of buttermilk and keeps the bread tender.