Persimmon Bread
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A moist and delicious quick bread studded with persimmon
Ingredients
For the streusel:
  • 1 cup flour
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 4 ounces cold unsalted butter cut into cubes
For the bread
  • 3 cups flour
  • 4 tsp. baking powder
  • 2 tsp salt
  • 1½ tsp cinnamon
  • ¾ cup granulated sugar
  • 3 cups diced Fuyu persimmon
  • ¾ cup brown sugar
  • 4 large eggs at room temperature
  • 1 cup vegetable oil
  • 1 TB vanilla extract
  • 1 cup sour cream
Instructions
  1. To make the streusel topping, combine the flour, sugars and salt in a food processor and pulse a few times to combine. Add the butter and pulse twenty-five to thirty times until the butter is in gravel-sized pieces and the mixture resembles coarse crumbs. Place in the freezer until ready to use.
  2. Preheat the oven to 350 and grease two loaf pans.
  3. In a medium-sized bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  4. In the bowl of a standing mixer, cream the eggs and sugars.
  5. Slowly add the oil and vanilla and combine.
  6. Alternate adding the dry ingredients and the sour cream, starting and ending with the dry ingredients, mixing just until combined and scraping down the sides of the bowl as necessary.
  7. Gently fold in the chopped persimmon.
  8. Divide the dough equally between the two prepared pans.
  9. Sprinkle half a cup of streusel over the top of each loaf. Freeze any remaining streusel for another use.
  10. Bake until the top of the bread springs back when touched and a tester inserted in the middle comes out clean, about 50-60 minutes.
  11. Cool on a wire rack for 15 minutes before removing from pan.
  12. Bread will keep, wrapped in plastic, for several days on the counter. To freeze, wrap well in plastic and foil.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/11/16/persimmons/