Ginger Persimmon Bread

1/2 cup persimmon pulp (hachiya persimmon, not fuyu)

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

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease a 9x4x3-inch loaf pan and set aside.

In a large bowl whisk together flour and salt.

In a small bowl, whisk together persimmon pulp and baking soda.  This will thicken the pulp a bit.

In a medium bowl whisk together sugar, oil, eggs, spices, and fresh ginger.  Once well incorporated, whisk in the persimmon mixture.  Pour the wet ingredients, all at once, into the dry ingredients.  Fold to incorporate.  Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean.  Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

*I used ground ginger (about 3/4 tsp) in place of the fresh ginger and it still tastes good!