Persimmon Ginger Bread Recipes

Steps:

• In a pot, combine the water, ginger, and cinnamon and let simmer for 1/2 hour. Remove from heat and strain the liquid. Stir in the sugar and persimmons. Cool and let sit in the refrigerator overnight. Serve well chilled with a teaspoon of pine nuts floating in each cup.

Steps:

• Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
• Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
• In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
• Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
• Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
• Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
• Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.