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By: William (Uncle Bill) Anatooskin

Spicy Japanese Persimmon Bread

Recipe #147155 | 1¼ hours | 15 min prep | SERVES 16 -20 , 2 loaves (Change Servings)

RECIPE BY: Evil Jungle Prince

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.

Posted on: Dec 5, 2005

Ingredients

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

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

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    Featured Reviews for This Recipe

    From: Je see ka

    On Dec 25, 2007

    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!

    0 people found this review helpful

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  • From: realbirdlady

    On Oct 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.

    0 people found this review helpful

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  • From: felixcxef

    On Dec 14, 2006

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

    0 people found this review helpful

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  • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 (78g)

    Recipe makes 16 servings

    The following items or measurements are not included below:

    2 cups persimmons

    Calories 211
    Calories from Fat 18 (8%)
    Amount Per Serving %DV
    Total Fat 2.0g 3%
    Saturated Fat 0.2g 0%
    Monounsaturated Fat 1.1g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 376mg 15%
    Potassium 109mg 3%
    Total Carbohydrate 45.4g 15%
    Dietary Fiber 1.6g 6%
    Sugars 21.7g
    Protein 4.0g 8%
    Vitamin A 3mcg 0%
    Vitamin B6 0.0mg 1%
    Vitamin B12 0.0mcg 0%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 3%
    Calcium 71mg 7%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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