Ginger bread with persimmon

Votes: 1

Time: 4 hours 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 298, total fat 15 G., saturated fats 9 G., proteins 3 G., carbohydrates 39 G., fiber 0 G., cholesterol 58 mg, sodium 188 mg, sugar 22 G.

This delicate bread with citrusy, spicy notes uses pureed Hachiya persimmon. It should be overripe, like a balloon filled with water, so you don't have to puree the pulp. So, prepare ahead. Serve warm with sweet persimmon butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups premium flour
1 teaspoon of baking soda
270 g of butter at room temperature, plus extra for greasing the pan
1 and 1/3 cups firmly packed dark brown sugar
0.5 cup sour cream
1 tbsp vanilla extract
1 tbsp. apple cider vinegar
1 teaspoon freshly grated ginger
0.5 tsp orange zest
0.5 tsp freshly grated nutmeg
2 large eggs, lightly beaten
1.5 cups Hachiya persimmon puree (from about 3 large persimmons)
0.5 cup granulated sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, Orange zest, nutmeg, ginger root, brown sugar, apple cider vinegar, brown butter, persimmon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease a 22x12 cm (9x5 in) loaf pan. Line it with enough parchment paper to leave a 2-inch (5 cm) overhang on both long sides (this will make it easier to remove the bread from the pan). Sift the flour and baking soda into a medium bowl.
In a medium saucepan over medium heat, melt 110g of butter until browned and nutty, 5-8 minutes. Transfer to a large heatproof bowl and let cool for 5 minutes. Stir in the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup persimmon puree, and 1 1/4 teaspoons salt.

Combine the flour mixture with the butter mixture. Transfer the batter to the prepared pan and bake until the bread is golden brown and a toothpick inserted into the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Let the bread cool in the pan for 15 minutes. Remove from the pan by the parchment and let it cool completely on a wire rack.
Meanwhile, in a food processor, combine the granulated sugar, the remaining 160g butter, 0.5 cups persimmon puree and 1/4 tsp salt and process until light and creamy.

Leave the Hachiya persimmon on the kitchen counter until it's deep orange, overripe, and soft. It should feel like a liquid-filled balloon. Cut it in half and scoop out the flesh; it will have the consistency of applesauce, so you won't need to puree it.
Slice the bread and serve warm, spread with persimmon butter.

Categories:

recipe / Calorie content of prepared meals / Food processor / Breakfast / Desserts / Cupcakes, biscuits / Food Network - recipes

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