Spicy Japanese Persimmon Bread

READY IN: 1hr 15mins
Recipe by Chez Jonny

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.

Top Review by shetorg

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.

Ingredients Nutrition

Directions

  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.

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