Spicy Japanese Persimmon Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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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. 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.
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