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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.
Prep Time10 mins
Cook Time1 hr
Course: Bread
Cuisine: American
Keyword: persimmon, quick bread, white chocolate chips
Servings: 1 loaf
Author: Lora

Ingredients

  • 1/2 cup persimmon pulp
  • 1 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh ground nutmeg
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 heaping teaspoon finely grated fresh ginger
  • 1/2 cup white chocolate chips
  • 1/3 cup water
  • 1 1/2 cups all-purpose flour
  • Crumb Topping-Mom’s Recipe
  • 1 cup flour
  • 1 stick unsalted cold butter cut into tablespoons
  • 1 cup brown sugar
  • 1/4 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.