This Persimmon Crumb White Chocolate Bread is moist and perfect for breakfast or an after school snack. The crumble is delightful. I added white chocolate chips. I adore white chocolate chips. If you don't, go ahead and add chocolate chips. You could also add dried cranberries or raisins. A handful of nuts would be a good idea.
It had been a while since I had some persimmon. My husband was very happy when he found "I cacchi" at our local fruit market. My dad was pretty happy too! When I took a bite of a nice ripe one, the flavor brought back a flood of memories.
Persimmon Crumb White Chocolate Bread
I was remembering my big family and thinking how lucky I was to have so many relatives in Sicily. I was fortunate to have spent summers there and even lived there for a period of my childhood. I had the opportunity to live what I thought was how life should be. A life full of loud relatives eating amazing food. Summers spent at my aunt's beach house.
Lazy days on the beach with my extended family. Long exploration walks and impromptu soccer games in the sand, followed by nutella sandwiches. First crushes on the cute neighbors. Getting almost sent back home to Florida because of an innocent crush! Those were beautiful days. Except for the crush gone bad story.
Persimmons are seriously good. I bake with every other fruit, it was time to bake with these juicy and sweet persimmon. The batter was a gorgeous orange color.
Bread recipe-Joy the Baker with slight adaptions by me.
Crumb recipe-my mom
Persimmon Crumb White Chocolate Bread
This crumb bread is moist and perfect for breakfast or an afters chool snack. The crumble is delightful. I added white chocolate chips. I adore white chocolate chips. If you don’t, go ahead and add chocolate chips. You could also add dried cranberries or raisins. A handful of nuts would be a good idea.
Servings: 1 loaf
Ingredients
- ½ cup persimmon pulp
- 1 teaspoon baking soda
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- 1 heaping teaspoon finely grated fresh ginger
- ½ cup white chocolate chips
- ⅓ cup water
- 1 ½ cups all-purpose flour
- Crumb Topping-Mom’s Recipe
- 1 cup flour
- 1 stick unsalted cold butter cut into tablespoons
- 1 cup brown sugar
- ¼ teaspoon cinnamon
Instructions
- CRUMB
- Whisk together the flour and brown sugar. With your hands, or a pastry blender, combine the butter into the flour mixture until large clumps form. Refrain from eating the entire crumb topping.
- BREAD
- Place a rack in the upper third of the oven and preheat to 350 degrees F.
- Grease a 9×4x3-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 at 350 for 30 minutes. Lower heat to 325, and bake for about another 25-35 minutes, or 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
Yummy bread made it yesterday and the family devoured it before I even got a bite!! Plan on making it for Christmas too... 🙂
Yummy bread made it yesterday and the family devoured it before I even got a bite!! Plan on making it for Christmas too... 🙂
What beautiful bread! I've never made anything with persimmons, but this is a good recipe to start with! Love your tube socks and shorts:) CUTE!
I love seeing those pictures of Sicily. I also love your pranks. I've never thought of leaving notes on cars, but it would be fun to see reactions (I hope).
This bread looks so, so good. Thank you for using white chocolate, one of my favorites.
Although your bread looks delicious what I loved most about this post was the story! Ahh how jealous I am of your trips to Sicily! I went this summer and thought it was beautiful. And by the way, I think you're style is kinda cool and could TOTALLY fly nowadays;) I actually have shorts that same colour!!
Yeah, sometimes hubby and I - or girlfriends and I - wonder if being this pazza is normal? My sons think we are nuts but normal, mature or not life is loads more fun this way, don't you think? My favorite thing is when we do or say something and the boys actually laugh even though they try and pretend they don't think we are funny! The bread is perfect! Perfect texture and gorgeous flavors! I've never ever baked a persimmon...
You brought me right back to 1979 and trip to my family hometown in Chieti. I love persimmons, they are rare to find here. When I do find them I buy for my entire family, mom, brothers and sisters. I've never thought to bake with them. Hopefully I can find some at the local market and try out this recipe. Thank you for sharing Lora. I love reading your family stories.
This bread looks amazing! I'm ashamed to admit that I've never baked with persimmons before. Thanks for sharing your family photos too! Spending summers in Sicily sounds like hard work, but someone's got to do it right? 🙂
Persimmon and white chocolate is a combo I've never tried. Sounds interesting. Those pics....oh those pics...you know, they remind a lot to me ...I'm getting nostalgic...i need to go eat something sweet
Anything with white chocolate immediately grabs my attention and that topping...Oh My!
What awesome pictures of Sicily! ... And I love white chocolate too!
i really, really want to make this bread Lora - i have persimmons in my fridge but not sure if they're past the point of no return, we'll see. LOVE the tube socks girl - 'you're hot!' LOL xo
We can buy persimmon pulp around here in the fall...and persimmon pudding is very popular for Thanksgiving. I really need to bite the bullet and bake something wonderful like your bread! I love your mom's addition 🙂
Beautiful story! I love those thoughts. It's what inspires me in the kitchen, most often. Thank you so much for sharing it. Being of Mediterranean heritage, I have pictures that are very similar to those. It really tugs at me. Thanks again
Ah food memories. It's amazing how deeply taste is connected to our past.
I love your family pictures and the bread is gorgeous! Persimmons are so wonderful but so expensive and hard to find - it's really too bad.
Oh my goodness..love these photos!! You still look the same..I could identify you immediately. So cute. I loved visiting Taormina, Sicily and the Silician islands when I went in '03. The people were so friendly and the food was yummy. You're lucky to be from such a lovely place. Your cake cake sounds delicious and unique...great flavors.
Heehee Twitter can be addicting. I've been on it more lately...but it helps me keep in touch!
I've never had a persimmon before but I should probably start. This bread looks and sounds delicious!
Dionne
This bread sounds like the perfect little snack for a good morning 🙂 I've still never tried persimmons.. it isn't fair.. I need to get on this immediately!