This persimmon bread with honey and candied ginger is moist, sweet, and spicy. The persimmons and honey give this bread a sweet rich flavor, while the candied ginger gives a bit of a kick in every bite. It’s satisfying in every way!
Preheat your oven to 325° F. Butter a loaf pan well.
Scoop the sweet inner pulp of 2-3 persimmons out of their skin, to equal about one cup. Place in a food processor or blender, and pulse until pureed and completely smooth.
In a large bowl, cream the butter and honey using a hand or stand mixer. Add the eggs, one cup of persimmon puree, and vanilla. Stir to combine.
In a smaller bowl, combine the flour, salt, baking soda, and spices. Stir to combine.
Add the dry ingredients to the wet ingredients and stir gently to combine, being careful to not over mix. Fold in the crystallized ginger.
Scrape batter into prepared loaf pan, and bake for 55-65 minutes or until the top is golden brown and a toothpick when inserted into the center comes out clean.