5 Reviews

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.

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shetorg November 17, 2013

This is nice, the cardamom gives it a different twist that I enjoyed. Mine was done at 45 mins.

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Joseph Borges November 09, 2008

this was pretty delicious! the only thing that bothered me was that i couldn't really taste the persimmons. but it was still yummy, thanks!

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Je see ka December 25, 2007

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.

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realbirdlady October 25, 2007

i tried making this and my family loved it! thanks for posting it!

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felixcxef December 14, 2006
Spicy Japanese Persimmon Bread