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I am attempting a persimmon quick bread recipe, and I'm having trouble getting the top to dome. I'm fairly new to vegan baking, so I wonder if I'm missing something important. I've done 3 trials of this recipe, changing one variable each time. I started off using just baking soda & vinegar for leavening, then switched to a combination of baking powder & baking soda/vinegar, which made the bread much less dense and rise a bit higher. Then for the third trial I increaseed the flour amount from 1.5 cups to 1.75 cups. The batter was quite thick before going into the oven, and after baking I think it was my tallest loaf yet, but I'm still not getting a nice rounded top. Any suggestions? Here is my ingredients list for the most recent trial:

1¾ cups (210 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cardamom
½ teaspoon kosher salt
¾ cup (90 grams) toasted hazelnuts, roughly chopped
1 cup (240 grams) persimmon puree
⅓ cup (70 grams) grapeseed
¾ cup (150 grams) granulated sugar
2 teaspoons apple cider vinegar
Thursday, December 17 2015, 06:48 PM
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