Spicy Japanese Persimmon Bread Recipes

Steps:

• Preheat the oven to 375 degrees with a rack in the middle. Butter or oil a loaf pan and line with parchment. Oil the parchment. Cut the persimmons in half along the equator, remove any visible seeds and scoop out the pulp, which should be nice and soft. Purée with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams). Freeze the remaining pulp.
• Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside. It will stiffen into a gelatinous mass but don't worry about it. Sift together the flours, remaining baking soda, spices, and salt.
• In a standing mixer fitted with the whip, or with a hand beater or whisk, beat together the eggs and sugar until thick and they ribbon when lifted with a spatula, 5 to 8 minutes. Beat in the melted butter or oil, the yogurt, persimmon purée, and vanilla and beat until the persimmon purée has blended into the mixture.
• At low speed, beat in the flour in 3 additions. Fold in the raisins and the optional nuts. Scrape into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean. Remove from the oven, remove from the pan and allow to cool on a rack.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Line with enough parchment so there is a 2-inch overhang on the 2 long sides of the pan (this will help you lift the bread out of the pan).
• Sift the flour and baking soda into a medium bowl.
• Melt 1 stick of butter in a medium saucepan over medium heat until brown, nutty and fragrant, 5 to 8 minutes. Transfer to a large heat-proof bowl, cool for 5 minutes. Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined.
• Fold the flour mixture into the butter mixture. Transfer the batter to the prepared pan and bake until the bread is deep golden brown and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Cool the bread in the pan for 15 minutes. Use the parchment to help lift the bread out and cool completely on a rack.
• Meanwhile, process the granulated sugar, remaining 1 1/2 sticks butter, 1/2 cup persimmon puree and 1/4 teaspoon salt in a food processor until light and creamy.
• Serve slices of bread warm and slather with persimmon butter.

Steps:

• Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 5-inch loaf pan. Line pan with parchment paper if desired and grease parchment paper also.
• In a mixing bowl, sift together the flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking poder and baking soda. Set aside.
• In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, mashed persimmons, sugar and salt. Mix or blend until smooth. Slowly add reserved flour mixture and mix until well incorporated. By hand, fold in nuts (if using).
• Pour batter into prepared loaf pan and bake in preheated oven for 75 to 85 minutes, or until toothpick inserted into the center of bread comes out clean.
• Transfer to wire rack and let cool in pan for 10 minutes before turning out onto rack to cool completely. Once cooled, dust top with confectioners' sugar if desired.

Steps:

• Wash the fruit well. Remove the leaves, then use a knife or vegetable peeler to remove the peel from the crown of the fruit around the stem. Continue to peel the entire fruit, leaving the stems intact and cutting out any brown spots. Set up a rack or bar, such as a clean laundry rack, near a window with a large piece of parchment underneath. You should be able to suspend the fruit so they don't touch one another or any other surfaces.
• Tie and sterilize the fruit: Cut a 20-inch piece of thin string for every 2 persimmons and tie the string to the stems of the persimmons using no-slip knots on both ends of each piece. Trim excess string if needed. If the stems aren't long enough to tie, fix binder clips to the stems and tie those. If the stems aren't long enough for that, run short bamboo skewers through the tops of the persimmons and tie the skewers. Bring a pot of water to a boil and, holding each piece of string at the center, dunk the fruit for a few seconds, then lift out.
• Hang each string over the prepared rack, so the fruit is dangling on either side of the bars, but not touching anything. Ideally, keep the rack in a sunny, dry, well-ventilated spot, either indoors or outdoors.
• After a week of drying, you can start to lightly knead the fruit every day, rolling each one gently in clean hands to help it dry evenly. Watch for any mold, which you can remove with a cotton swab dipped in alcohol, and for firm spots, which you can focus on when you knead the fruit.
• Over the course of about 3 weeks, the persimmons will shrivel and shrink, and its sugars will come up to the surface and crystallize, forming a white layer. Once the sugar is visible, you can eat the fruit or continue to dry them, and you can stop kneading them. When the fruit is firm and dark and more powdery sugar covers the surface, it's ready to remove from the drying rack and store in an airtight container at room temperature for up to 1 month or in the freezer for up to 6 months. It tastes best immediately after drying, when you can slice and eat it as is.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
• In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
• In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
• Bake for 75 minutes, or until tester inserted in the center comes out clean.