Triple Ginger Persimmon Loaf — Jewish Food Society

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