Persimmon gingerbread loaf cake

This warming gingerbread loaf cake is full of robust molasses, spicy ginger, and sweet & sticky persimmon for a simple yet satisfying holiday treat! 

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Gingerbread is a favorite flavor of mine around the holidays and I've been wanting to pair it with persimmon for an extra special Christmas or yuletide cake. They are two seasonal flavors that make me feel like winter and the holiday season.

I've seen a lot of gingerbread loafs, but they are missing the molasses, which is critical for a gingerbread in my opinion. This quick cake is full of ginger and other warm holiday spices such as cinnamon, allspice, and cloves. 

I like my gingerbread to be intensely gingery -- if you don't you can cut the amount of ginger in the recipe down a little. When I make gingerbread, I want a supremely flavorful gingerbread that fills the entire house with a molasses and ginger smell while it bakes in the oven. 

Persimmons are quite a treat this time of year - they can be pricey - so we don't get them very often. I used Hachiya persimmon here and you want it to be super soft and orange so that it is very sweet and delicious. 

This cake is sure to please any gingerbread fans you know. It's lovely as a holiday dessert, or to bring to a potluck, or to serve as an afternoon snack with a cup of tea or coffee to your holiday visitors. It's perfect to cozy up with a slice or two on a winter afternoon. 

The sweet persimmon is a nice contrast to the warm and spicy ginger and other spice flavors in this cake. 

A dusting of powdered sugar on top before serving makes this cake look extra festive like it just snowed.

Yield: 1 loaf cake

Author: Amy (Savory Moments)

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Persimmon Gingerbread Loaf Cake

This warming gingerbread loaf cake is full of robust molasses, spicy ginger, and sweet & sticky persimmon for a simple yet satisfying holiday treat!

Ingredients

• 1-1/2 cups all-purpose flour, plus 2 teaspoons
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2-1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/4 cup olive (or vegetable) oil, plus more for greasing
• 2/3 cup unsulphured molasses
• 2/3 cup boiling water
• 2 tablespoons brown sugar
• 1 large egg
• 1 heaped cup peeled and diced ripe persimmon
• powdered sugar for dusting, optional

Instructions

1. Grease an 8"x4" loaf pan. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the flour through cloves.
3. In a medium bowl, stir together the oil, molasses, boiling water, and brown sugar. Let cool for a few minutes before whisking in the egg.
4. In a small bowl, toss the persimmon and 2 teaspoons of flour together.
5. Whisk the wet ingredients into the dry until just smooth. Fold in the persimmon. Pour the batter into the prepared pan.
6. Bake for 40-50 minutes, or until it is springy and an inserted toothpick comes out clean.
7. Let cool for about 15 minutes and then remove from the pan to finish cooling. 
8. Dust with powdered sugar, if desired. Slice and serve. Store in an airtight container (it will only last a day or two because the persimmon is very moist).

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I hope you give this persimmon gingerbread loaf cake a try! Let me know in the comments below. 

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Check out these other holiday recipes: 

Baked Gingerbread Oatmeal

Shoofly Pie

Cranberry Orange Bread

Holiday Persimmon Bread