I made a few modifications since I did not pick up that many persimmons from the market, and used apple puree in the place of unsweetened apple sauce. The finished bread was amazingly moist and cake-like; walnuts and craisins not only added some texture, but they also gave it a mild and lightly sweet taste. The colours reminded me of pumpkin spice bread. This recipe is definitey worth a try!
大家都怎麼吃柿子呢? 印象中最深刻的非爺爺喜愛的日式柿子乾莫屬了. 前幾天恰巧遇上大統華柿子大拍賣 於是一時興起買了幾顆 昨天晚上生物報告寫完了之後 看到廚房籃子裡的柿子 決定試試柿子蛋糕! 用whole wheat全麥麵粉 無添加糖 油與奶油的蛋糕麵包 效果出乎意料的令人滿意 加了蘋果泥(代替油)做出來橘色的蛋糕鬆鬆軟軟的 蔓越莓乾以及胡桃增添了層次感和濃濃秋天的氣息
1cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon salt
1/4 cup raisins (may use up to 1/2 cup)
1/4 cup chopped walnuts (optional--may use up to 1/2 cup)
Preheat oven to 350. Oil or spray a loaf pan or bundt pan.In a small bowl, mix the persimmon, lemon juice, oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts.