Skillet Persimmon Bread

• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup white sugar
• 1/2 cup dark brown sugar
• 1/2 cup melted butter, cooled
• 2 eggs
• 1/3 cup plain yogurt, preferably whole-milk
• 1 heaping cup pulp from very ripe persimmons

1. Preheat your oven to 350u0b0F and grease a 9-inch cast iron skillet. Be sure you grease it well: if you want to just melt the butter in the skillet, add an extra bit to the half cup. Otherwise, rub a tablespoon or so all over the cold skillet so everything's nice and coated.
2. Whisk together all the dry ingredients except the brown sugar: flour, salt, soda, spices, and white sugar. In another bowl, beat together the butter, eggs, yogurt, and persimmon pulp. Mix the brown sugar into the wet ingredients, and then pour the wet into the dry and mix until everything's thoroughly moistened.
3. Pour the batter into your well-buttered skillet and bake for about 1 hour. Cool for a bit in the skillet before slicing.

flour, whole wheat flour, salt, baking soda, cinnamon, ground ginger, white sugar, brown sugar, butter, eggs, plain yogurt, very

Taken from food52.com/recipes/20506-skillet-persimmon-bread (may not work)