Triple Ginger Persimmon Loaf

Name: Triple Ginger Persimmon Loaf
Yield: One 9-inch by 5-inch loaf
Ingredients: ¾ cup vegetable oil, plus more for greasing the pan; 3 medium (1 pound) very ripe persimmons, preferably Hachiya variety*; 2 large eggs; ¼ cup water; 1 teaspoon pure vanilla extract; 1 cup sugar; 1¾ cups all-purpose flour; 1½ teaspoons baking soda; ¾ teaspoon fine sea salt; ¾ teaspoon ground cinnamon; ¾ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 1 tablespoon chopped crystallized ginger, plus more for topping the loaf (optional); 1½ teaspoons freshly grated ginger; Labneh or cream cheese, for serving

Cookbook author Adeena Sussman explains: "Once a week during high season my mother would make her persimmon bread, a dense loaf cake with caramelized corners we’d warm in the toaster oven after school. The edges would almost burn, turning crispy from the combination of sugar and that intense toaster heat. We couldn’t spread the cream cheese on top fast enough, so much so that half of it would slide off while we burned the roofs of our mouths with each bite. Here is a slightly springier, lusher version that’s great fresh out of the oven, even better the next day—and best toasted, with a schmear of labneh or cream cheese."

When you're shopping for persimmons, keep in mind that longer, tapered Hachiya persimmons get softer — and more quickly — than the rounder, smaller Fuyus, but both can work. Just make sure they’re really soft. If you need to, blitz the scooped flesh in a blender or food processor. If persimmons aren’t in season, you can substitute one pound of very ripe apricots or mango, peeled, pitted, and puréed in a food processor until smooth.

Read more about Adeena's family in "A California Persimmon Cake Finds New Life in Tel Aviv" and try her recipe for blintzes with cheese or potato filling.

Ingredients

Yield: One 9-inch by 5-inch loaf

¾ cup vegetable oil, plus more for greasing the pan
3 medium (1 pound) very ripe persimmons, preferably Hachiya variety*
2 large eggs
¼ cup water
1 teaspoon pure vanilla extract
1 cup sugar
1¾ cups all-purpose flour
1½ teaspoons baking soda
¾ teaspoon fine sea salt
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon chopped crystallized ginger, plus more for topping the loaf (optional)
1½ teaspoons freshly grated ginger
Labneh or cream cheese, for serving

DessertsDairyVegetarianNorth America

Preparation

Step 1

Preheat the oven to 350°F. Grease a 9-inch by 5-inch loaf pan with vegetable oil and line with parchment paper.

Step 2

Cut off the tops of the persimmons. Scoop the ripe flesh into a large bowl and mash it with a fork or potato masher until very smooth, or puree in a food processor or blender for 10 seconds. 3. Whisk in the ¾ cup vegetable oil, the eggs, water, vanilla, and sugar until well blended.

Step 3

In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir the dry ingredients into the persimmon mixture until just blended, then gently fold in the crystallized ginger and the fresh ginger.

Step 4

Pour the batter into the prepared pan, top with additional candied ginger, if desired, and bake until the loaf is a deep burnished brown and a toothpick inserted in the center comes out clean, about 1 hour. Cool the loaf completely in the pan, then slice and serve with labneh or cream cheese.

The Home of Jewish Food

Ingredients

Preparation

Step 1

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Meet the Family

More Recipes From the Family

Meet the Family

A California Persimmon Cake Finds New Life in Tel Aviv

More Recipes From the Family

Blintzes With Sweet Farmers Cheese or Potato Filling

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