Spicy Japanese Persimmon Bread

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 2 loaves
• Serves: 16-20

ingredients

• 2 cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)
• 3 cups flour
• 1 teaspoon salt
• 2 1⁄2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1⁄8 teaspoon ground cloves
• 1 1⁄2 cups sugar
• 3 large egg whites (or 3 large egg replacer for 2 eggs)
• 1 1⁄4 cups applesauce
• 1⁄2 cup raisins
• 1⁄2 cup slivered almonds
• 1 teaspoon vanilla (can be omitted)

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.

Reviews

[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.

 

[realbirdlady]

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.

 

[Andrea H.]

Excellent recipe. I made this with hachiya persimmons (which is the type of tree we have), a mixture of raisins and dried cranberries, and chopped pecans. AMAZING. I love that it's oil free and has the vegan option with the egg replacer. This recipe is definitely in my keeper file!

 

[bill mayes]

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.

 

[Joseph Borges]

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