Spiced Persimmon Gingerbread with Maple Vanilla Glaze

Ingredients

• •2 cups all-purpose flour
• •1 teaspoon baking soda
• •1 teaspoon ground cinnamon
• •1 teaspoon ground ginger
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon ground cloves
• •1/2 teaspoon salt
• •1/2 cup unsalted butter, softened
• •1/2 cup granulated sugar
• •1/2 cup brown sugar, packed
• •2 large eggs
• •1 cup persimmon puree (about 2 persimmons)
• •1/4 cup molasses
• •1/4 cup whole milk
• •1 teaspoon vanilla extract
• •1 cup powdered sugar
• •2 tablespoons maple syrup
• •1 tablespoon milk
• •1/2 teaspoon vanilla extract

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. 3

   In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

4. 4

   Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the persimmon puree, molasses, and vanilla extract until fully incorporated.

5. 5

   Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.

6. 6

   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   While the gingerbread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.

8. 8

   Once the gingerbread has cooled completely, drizzle the maple vanilla glaze over the top. Slice and serve as a cozy dessert or snack.

9. 9

   Optional: Sprinkle a pinch of sea salt over the glaze for a salty-sweet contrast before serving.