Spicy Japanese Persimmon Bread

• 2 c. Japanese persimmon (kaki) pulp (6 blended persimmons with a little water)
• 3.0 cup flour
• 1.0 tsp salt
• 2.5 tsp baking powder
• 2.0 tsp baking soda
• 1.5 tsp cinnamon, ground
• 1.0 tsp cardamom, ground
• 1/8 tsp cloves, ground
• 1.5 cups sugar
• 3.0 large egg whites or egg replacer for 2 eggs
• 1 1/4 c. applesauce
• 1/2 c. raisins
• 1/2 c. slivered almonds
• 1 tsp. vanilla (can be omitted)

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

japanese persimmon, flour, salt, baking powder, baking soda, cinnamon, cardamom, sugar, egg whites, applesauce, raisins, almonds, vanilla

Taken from www.epicurious.com/recipes/member/views/spicy-japanese-persimmon-bread-1212597 (may not work)