Ginger Persimmon Bread

Ginger Persimmon Bread

Directions:

• 1 1/2 cups Fuyu persimmons
• 3/4 tsp Ginger, ground
• 1 1/2 tbsp Ginger pulp, fresh.  Refrigerate

• 1 Egg yolk, large
• 2 Eggs, large

• 1 1/2 cups Brown sugar
• 1 1/4 tsp Cinnamon, ground
• 3/4 tsp Cloves, ground
• 3/4 tsp Salt
• 1 tbsp Vanilla

  3/4 cup Olive oil

  2 cups All-purpose flour

  1 1/2 tsp Baking soda

  1/2 cup pecans or toasted english walnuts

• 
  

Desserts

• 1/2 cup Crystallized ginger

  
  

  Directions:

  Preheat oven 350*F   Prepare two loaf pans.

  
  

  Bake 35 minutes or until it pulls from the sides 

  of the pan or a toothpick comes to clean.  

  
  

  Puree persimmons in a blender, add ground ginger 

  (spice) and ginger pulp.  Refrigerate.

  
  

  In a large bowl, add flour, baking soda and brown sugar, and whisk till well mixed.  

  
  

  In a mixing bowl whisk egg and egg yolk,  when well blended, add cinnamon, cloves, salt, vanilla, persimmon puree and ginger mixture and mix well.

  
  

  Add flour and baking soda to liquid ingredients and spices.  Mix well but do not over beat.  Add nuts if adding.  Pour into two prepared loaf pans.  Serves 12