I heard when I was a baby and we first visited Sicily, my aunts would fight over who could hold me. They knitted me beautiful little dresses. I still have some of the dresses thanks to my mom. When I was a little girl, I would write some of my cousins letters. The thrill of opening the mailbox to find a return message from them was indescribable! I saved every letter. Now I go to Facebook and send them a quick note. Technology has united us once again through this vast distance. Sweet memories that this fruit had me thinking of again.
Here I am rocking the tube socks and the high waisted yellow shorts! Lord, where was my stylist? A handful of my cousins and aunts on the terrace in Sicily.
Persimmon Crumb Bread
I read that the more sugar will produce a moister and, of course, sweeter bread.
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
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.
Place a rack in the upper third of the oven and preheat to 350 degrees F.
Grease a 9×4×3-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.
Bread recipe-Joy the Baker with slight adaptions by me.
Crumb recipe-my mom
As always, thank you for stopping by for a visit!! I hope you are having a wonderful week. Today I lost my voice! My kids are thrilled!
Laugh with me and my other fabulous food friends on twitter! That is where my husband says I spend WAY too much time. What does he know?