Persimmon Gingerbread Loaf Recipe
A ginger bread loaded with fresh persimmons.
- 1/2 persimmon, sliced and chopped
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 1 1/2 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 cup hot water
Beat butter at medium speed until creamy. Gradually add sugar; beat well. Add molasses and egg; beat well.
Combine flour and next four ingredients; add to butter mixture alternatively with water, beginning and ending with flour mixture. Mis at low speed after each addition.
Pour batter into a lightly greases and floured loaf pan. Bake at 350 for 35-40 minutes or until wooden toothpick, inserted in center, comes out clean.
Cool slightly in pan on a wire rack.
Serve with whipped cream and extra slices of persimmons.