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.adeenasussman.com

Simple, but special. If persimmons aren’t in season, you can substitute one pound of very ripe mango, peeled, pitted, and puréed in a food processor until smooth. (Or 1 cup canned pumpkin).

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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