Ingredients
Scale
- 2 cups persimmon puree (from about 3–4 very ripe Hachiya persimmons)
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the persimmon puree, sugar, vegetable oil, and eggs. Whisk until the mixture is smooth and well blended.
- In a separate medium bowl, sift together the flour, baking soda, salt, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold them together gently until just combined. Do not overmix.
- If you are using nuts, gently fold them into the batter now.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes. To check if it is done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely before slicing.
- Cook Time: 70 minutes