• Hachiya Persimmon Gingerbread
    Persimmon gingerbread

Hachiya Persimmon Gingerbread

I have been perfecting this recipe since the dawn of the 2018 persimmon season. The hachiya persimmon fascinates me, with its absolute refusal to be eaten a moment before it is perfectly ripe. Unlike the crunchy Fuyu persimmon, this variety that is the shape of a human heart, pointy at the bottom and a plump crested top. If you have bitten into one before it was squishy as a water balloon, you know the repercussions first hand – a cotton mouth to rival any stoner’s late night afflictions. High levels of tannins only mellow once the fruit matures, rewarding patience with a flesh like sweet jelly, ideal for baking.

This bread has the consistency  and vibe of a carrot cake with a crispy crust, and can be modified to your liking – swap golden raisins for goji berries, or skip the nuts if you prefer. If you don’t have flax, try sesame seeds for the crust of the bread. It’s best eaten right out of the oven, but wrapped tightly in plastic wrap, it will last for 5 days, and shines with a slathering of ghee and dark brown sear in a cast iron pan.

  • ¼ cup goji berries (sub golden raisins)
  • 1 tbsp hot water
  • 1 cup very ripe Hachiya persimmon pulp
  • ½ cup coconut oil, melted
  • 2 large eggs
  • ½ cup plain yogurt
  • ¼ cup brown sugar (or coconut sugar)
  • 1 tsp grated ginger
  • 1 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp Kosher salt
  • ½ cup toasted coconut flakes
  • ½ cup walnuts, roughly chopped and lightly toasted

Preheat oven to 350°F.

Coat a loaf pan with coconut oil and scatter flax seeds inside, tapping the walls and the bottom of the pan to distribute the seeds evenly. Set aside.

In a small ramekin, pour 1 tablespoon hot water over the goji berries and set aside to rehydrate.

In a small mixing bowl, whisk yogurt, grated ginger, the hydrated goji berries and persimmon pulp together until well combined.  Don’t worry if it isn’t perfectly smooth, some chunks of persimmon are nice.

In a large mixing bowl, whisk together eggs and brown sugar until they are smooth and light in color. Add the melted coconut oil in a slow, steady stream, whisking all the time (in a process similar to making a mayonnaise). You should have a light, viscous mixture. Set aside.

In a third bowl, combine flours, toasted coconut flakes, toasted walnuts, baking soda, salt, and stir to combine.

Add the dry ingredients and the persimmon mixture to the egg/oil mixture. Fold to incorporate. Your batter should be thick consistency, similar to a muffin mix. Spoon into the loaf pan.

Bake for 50 minutes, until a cake tester or a knife comes out clean. Rest bread in tin for 5 minutes, then turn the bread upside down onto a cutting board and allow to cool before slicing.