Persimmon Bread 柿子蛋糕

I came across permissons at the local Asian market T&T last weekend, and started wondering what I could do with the circular little fruits sitting on the counter. Thankfully Susan from the Fatfree Vegan Kitchen posted her version of the Persimmon bread, so I decided to give that a try.

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

3/4 cups persimmon, mashed pulp (about 2-3 fresh persimmons)

1/2 tablespoon lemon juice

1 tbsp canola oil or unsweetened applesauce

1/4cup agave nectar (or substitute 1/4 cup plus 1 tbsp. sugar and 1 tbsp. water)
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.

Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes. (My bundt pan took closer to 40 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.

Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.Makes about 6 servings.

Made with all optional ingredients, including canola oil and 1/4 cup walnuts, each serving contains: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber.

Without canola oil or walnuts: Per serving: 145 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber.