Best 5 Persimmon Ginger Bread Recipes

SPICED PERSIMMON BREAD WITH HONEY AND GINGER

Steps:

• Preheat your oven to 325° F. Butter a loaf pan well.
• Scoop the sweet inner pulp of 2-3 persimmons out of their skin, to equal about one cup. Place in a food processor or blender, and pulse until pureed and completely smooth.
• In a large bowl, cream the butter and honey using a hand or stand mixer. Add the eggs, one cup of persimmon puree, and vanilla. Stir to combine.
• In a smaller bowl, combine the flour, salt, baking soda, and spices. Stir to combine.
• Add the dry ingredients to the wet ingredients and stir gently to combine, being careful to not over mix. Fold in the crystallized ginger.
• Scrape batter into prepared loaf pan, and bake for 55-65 minutes or until the top is golden brown and a toothpick when inserted into the center comes out clean.

PERSIMMON TART

Steps:

• Pastry: Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough). Shape dough into a flat disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour and up to 1 day.
• On a lightly floured surface, roll dough out to a 12-inch round (a scant 1/4 inch thick). Transfer to an 11-by-1-inch fluted tart pan; trim flush with edges. Prick dough all over with the tines of a fork. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350°F. Bake until crust is dry and golden, about 25 minutes. Let cool completely on a wire rack.
• Filling: Meanwhile, thoroughly clean and dry persimmons; remove tops and cores. Coarsely chop and press through a medium-mesh sieve or chinois strainer, or process through a food mill, discarding any solids left behind. (You should have 1 3/4 cups.)
• In a small saucepan, combine cream, cinnamon, star anise, clove, cardamom, and peppercorns. Bring to a bare simmer over medium-high heat. Cover, remove from heat, and let stand 1 hour. Strain through a fine-mesh sieve into a large bowl (discarding solids). Whisk in persimmon purée, brown sugar, whole eggs and yolks, ginger, nutmeg, and salt until smooth. Transfer filling to cooled crust.
• Bake until filling is puffed slightly and set along edges but still wobbly in the center (it will continue to set as it cools), 35 to 45 minutes. Let cool completely on wire rack, about 2 hours. Transfer to a cake plate or stand. Sprinkle top evenly with half of granulated sugar, and wave a kitchen torch over sugar until it's golden brown. Let cool until crisp, 2 to 3 minutes. Repeat with remaining granulated sugar. Lightly dust edges of tart with confectioners' sugar; serve.

GINGER PERSIMMON BREAD RECIPE

Steps:

• Place a rack in the center of the oven and preheat to 350°F. Grease an approximately 12-inch loaf pan with a light coating of olive oil. (It's easiest to do this with a spray, pastry brush -- or dab the oil on a paper towel to spread it around.) Set aside.
• Slice the leaf ends off of the persimmons (just a ½-inch or so), then use a vegetable peeler or paring knife to peel them. Use either a hand held grater or a food processor with the grater attachment, to grate them. (You will need 1½ cups.)
• Now add 1½ cups of the grated persimmon to a bowl and add the baking soda. Mix to blend and set aside. (The baking soda with thicken the liquid derived from grating the fruit.)
• In a large mixing bowl, combine the brown sugar with the olive oil and mix to blend. Then add the eggs and egg yolk and mix again. Once it's smooth, stir in the fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt.
• Fold in the flour and mix just until it's fully incorporated. Then fold in the grated persimmon and crystallized ginger.
• Pour the batter into the prepared loaf pan and bake in the 350°F preheated oven until it's golden brown, set, and beginning to crack on top, about 50 minutes.
• Let it cool in the pan for at least 30 minutes before serving.

PERSIMMON BREAD II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
• In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
• In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

PERSIMMON BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
• In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
• In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
• Bake for 75 minutes, or until tester inserted in the center comes out clean.