Spicy Japanese Persimmon Bread

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This recipe is my own nod to Fall, combining both Japanese ingredients and metaphors for the season together with our traditional Western craving for sweet things during the Holidays.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.
  3. Mix dry ingredients into pulp mixture, add raisins and almond slivers.
  4. Pour batter into two well buttered, powdered loaf pans or one bundt pan.
  5. Bake loaves for about one hour or until done.


Most Helpful

WOW was this "bread" - "cake" delicious! I had never had a Japanese persimmon before my neighbor gave me (literally) a bucket full. Plus he gave me some apples. So, I found this recipe. Few minor changes/additions -- I made chunky applesauce and I just diced the persimmons, used dried cranberries rather than raisins and made cupcakes which were cooked in about 35 minutes. Very moist and flavorful. I will make again next year - or again next week.

shetorg November 17, 2013

A very nice recipe. The proportions of spices and fruits are balanced to bring out the best taste of each one. (I wouldn't have titled it "spicy" - there's no awareness of strong added flavors.) With no oil or butter, and relatively a lot of eggs, the texture is airy and firm. I have adopted some variations, just to better match ingredients that I typically have at hand - north american persimmons, mashed pulp and skins, whole egg, and banana in place of apple sauce. Currants in place of raisins also works well.

realbirdlady October 25, 2007

What a great recipe. We loved the texture and taste. It did not overwhelm , it was just right. I will certainly make it again. If you have not used persimmons before you are in for a real treat.

bill mayes November 24, 2015

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