One thing that really says “winter” to me is baked goods for breakfast. I’m definitely more inclined to eat a coffee cake or donut in the winter as opposed to the summer. I guess its a heat thing, but I’m not really sure.
The temps have been dropping here in San Diego, and I’ve been craving something cozy in the mornings. Since we’re featuring beautiful persimmons this month, I thought I’d go in search of a persimmon breakfast bread recipe. The Hubs loves gingerbread, so this one from Cooking Light hit the mark. This loaf totally satisfied my baked breakfast hankering. The only problem is, I started also craving it mid-morning….and for lunch…..and after work. Whoops! Needless to say it didn’t last very long around here.
Persimmon Gingerbread recipe adapted from Cooking Light
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits)
- 1/3 cup molasses
- 3 large eggs
- 2 cups all-purpose flour (about 9 ounces)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/3 cup boiling water
- Preheat oven to 375°.
- Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add persimmon puree, molasses, and eggs; beat well (about 1 minute).
- Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and next 6 ingredients (through cloves). Add flour mixture and 1/3 cup boiling water alternately to persimmon mixture, beginning and ending with flour mixture. Pour batter into loaf pan coated with cooking spray. Bake at 375° for 60 minutes. Cool 10 minutes in pan on a wire rack.