Ginger bread with persimmon

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. Slice the bread and serve warm, spread with persimmon butter.