Spiced Maple Persimmon Bread with Candied Ginger Crumble

Ingredients

• •1 3/4 cups all-purpose flour
• •1/2 teaspoon baking soda
• •1/2 teaspoon baking powder
• •1/2 teaspoon salt
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon ground ginger
• •1/4 teaspoon ground cloves
• •2 large eggs
• •3/4 cup maple syrup
• •1/2 cup vegetable oil
• •1/4 cup plain yogurt
• •1 teaspoon vanilla extract
• •1 cup persimmon puree (from 2 ripe persimmons)
• •1/4 cup candied ginger, finely chopped
• •1/2 cup packed brown sugar (for crumble topping)
• •1/4 cup all-purpose flour (for crumble topping)
• •1/2 teaspoon ground cinnamon (for crumble topping)
• •3 tablespoons unsalted butter, softened (for crumble topping)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. 3

   In a large mixing bowl, whisk the eggs, maple syrup, vegetable oil, yogurt, and vanilla extract until well combined.

4. 4

   Add the persimmon puree to the wet ingredients and mix until smooth.

5. 5

   Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

6. 6

   Stir in the chopped candied ginger until evenly distributed.

7. 7

   Pour the batter into the prepared loaf pan and spread evenly.

8. 8

   For the crumble topping, combine the brown sugar, flour, cinnamon, and softened butter in a small bowl. Mix with a fork or your fingers until crumbly.

9. 9

   Sprinkle the crumble topping evenly over the batter in the loaf pan.

10. 10

    Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

11. 11

    Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.