Step 1

Preheat your oven to 325° F. Butter a loaf pan well.

Step 2

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.

Step 3

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.

Step 4

In a smaller bowl, combine the flour, salt, baking soda, and spices. Stir to combine.

Step 5

Add the dry ingredients to the wet ingredients and stir gently to combine, being careful to not over mix. Fold in the crystallized ginger.

Step 6

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.