Triple Ginger Persimmon Loaf

Name: Triple Ginger Persimmon 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

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools:

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