Ginger Persimmon Bread

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Joy The Baker
Nutrition per serving    (USDA % daily values)
CAL
2641
FAT
399%
CHOL
208%
SOD
295%

Comments

This was delicious. Moist and not too sweet.
Rachel Major   •  10 Dec   •  Report
Looks good,I'll try it.
48d67ea5cf70   •  16 Nov   •  Report
I think that it's a good recipe
4cc22d0ac421   •  13 Nov   •  Report
My parents have persimmon grown in their garden. We can't eat it fast enough. I will use it to try out the recipe!
5f7128693bb8   •  12 Nov   •  Report
Yum
fe181712d961   •  11 Nov   •  Report
Love this combination and will be making this weekend. Although ginger is not seasonal, it feels like a fall spice, and persimmons peak in November. They are juicy and sweet. This bread would be lovely with coffee in the morning or tea in the afternoon.
e5607b207235   •  10 Nov   •  Report
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Ingredients for 1 serving

1/2 cup persimmon pulp

1 teaspoon baking soda

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon salt

1 heaping teaspoon finely grated fresh ginger

1/3 cup water

1 1/2 cups all-purpose flour

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