Spicy Japanese Persimmon Bread
photo by Diana Yen
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 16-20
ingredients
- 473.18 ml japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)
- 709.77 ml flour
- 4.92 ml salt
- 12.32 ml baking powder
- 9.85 ml baking soda
- 7.39 ml ground cinnamon
- 4.92 ml ground cardamom
- 0.61 ml ground cloves
- 354.88 ml sugar
- 3 large egg whites (or 3 large egg replacer for 2 eggs)
- 295.73 ml applesauce
- 118.29 ml raisins
- 118.29 ml slivered almonds
- 4.92 ml vanilla (can be omitted)
directions
- Preheat oven to 350°F.
- Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.
- Mix dry ingredients into pulp mixture, add raisins and almond slivers.
- Pour batter into two well buttered, powdered loaf pans or one bundt pan.
- Bake loaves for about one hour or until done.
Questions & Replies
Got a question?
Share it with the community!
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.
-
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.
see 2 more reviews
RECIPE SUBMITTED BY
As a hobby, I am teaching myself Asian dishes. I also grow tropical and Asian plants. My adventures are chronicled in my illustrated food blog -- see below for link. You may visit my blog at www.desertmodernism.com/blog to see what I'm eating!