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!
Lora, those pictures are awesome! I love the high waisted yellow shorts, just as much as I love the knee high white socks. So nice of you to share these with us.
Your bread looks soooo good! I need to get my hands on some persimmon...I can't find any around here.
Yummy, persimmons are so good...they're out of season here and hard to find. Bread photos are gorgeous!
I'm not a morning person, but i'd happily wake up for this everyday! And don't ever lose your inner spirit:)
p.s. whereas your pregnant picture was cute in that you were "glowing", this one is more cute in an adorable sort of way!
Ma che bella ; ) Anche la ricetta ; ) Buona befana cara!
Ooooh look at you rockin' those tube socks! 😀 Haha. You are just too cute, looovee you! Seriously you are the funniest person ever and I love how you leave notes. hahaha.
The bread is just gorgeous, honestly, it looks incredible. I LOVE persimmons but have never baked with them. I can't seem to find a recipe that I truly find interesting but now i have thanks to you. I LOVE white chocolate too so this is totaly my thing. (I'm obviously really good with words!) Mmmm. Now maybe I should put on some tubes sock, whip up some bread and make a video? Woohoo!
You're too funny, I would have gotten a kick out of your window notes. My boyfriend always used to leave me notes on my car, before we were dating. I've never tried a persimmon, but they seem all the rage right now. I might have to join the persimmon party!
Man that looks good. Awesome job.
A few months ago we were in the car and my hubby was very carefully parking our car between a Lexus, Cadillac and some other car that he could not hit. So of course when he wasn't looking I balled up my fist and hit my door as hard as I could, I nearly died laughing. It really does sound exactly like you've hit another car.
Your bread looks delicious. I haven't baked with persimmon yet because my daughter loves it so much I haven't the chance. I'll have to squirrel some away and surprise her with this bread!
My mother's side is from Sicily and I wish growing up or even now I had an opportunity to go. I know I said this yesterday but I absolutely love hearing your stories because it feels like it could have been my childhood or funny things I would do. Ahhhh. The bread looks so delicious. I still have never tried a persimmon and since starting a blog I have realized just how many things I still have yet to try. Have a great day Lora!
I love seeing old photos! Your bread looks simply delicious!
How fun to bake with persimmon! That is something I've never tried... In fact, I've never eaten one as far as I know, so now I'm anxious to try them. Thanks for sharing and inspiring me 🙂
I have several pictures where I am rocking an outfit just like the one you have on in that pic. It's fun to look at old pics. The bread looks incredible.
Adorable tube socks. I'm very impressed, I could never get mine to stay up! I love the idea of cacchi bread; however, the virtually overripe, juicy persimmons always get gobbled up as soon as they enter the house. I'm tasting your beautiful photo as a substitute. 🙂
Lora, I LOVE THIS POST!!!! Such a wonderful story and the pictures are just adorable!
Also, that crumb topping is perfection!
I still have yet to try a persimmon. I saw some at my local grocery store in the fall and I am kicking myself now that I didn't buy them. Your bread looks amazing! And you are goof, I can tell 😉
THis sounds FABULOUS! For the longest time I've wanted to try cooking with persimmons (never had one!) and perhaps this will be the recipe I use! New follower, looking forward to more.
Hi Lora: Hope you get your voice back soon and adorable pictures of days past. 🙂 Fantastic looking bread with all that ginger included in it. Perfect for any time of the day!
mmmm perfect looking bread
It's fun to dig out old photos and laugh over it... my boys been doing that lately and had a good laugh over their baby pics:D I love persimmon and this bread looks delicious!