Spicy Japanese Persimmon Bread

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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Nutrient	Quantity
Total fats	116.5859 g
Protein	31.7517 g
Carbohydrates	787.4459 g
Energy	4309.7502 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3563 g
Water	340.8641 g
Aspartic acid	2.6893 g
Calcium, Ca	825.206 mg
Lutein + zeaxanthin	54.9 g
Fiber, total dietary	18.703 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	39.7681 g
Niacin	13.5189 mg
Vitamin A, RAE	3.071 g
Fatty acids, total trans-polyenoic	0.0001 g
Arginine	2.4618 g
Riboflavin	0.3568 mg
Fatty acids, total trans-polyenoic 22:4	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0015 g
Fatty acids, total saturated 20:1	0.0009 g
Glutamic acid	5.2532 g
Sodium, Na	3762.6751 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6782 g
Total lipid (fat)	116.5859 g
Manganese, Mn	6.8865 mg
Fructose	17.9368 g
Proline	1.337 g
Fatty acids, total saturated 16:0	8.8645 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0067 g
Sucrose	303.9923 g
Choline, total	43.8937 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0002 g
Fatty acids, total polyunsaturated 18:1 t	0.0006 g
Sugars, total	379.1233 g
Serine	1.4913 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.997 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	2.4222 mg
Selenium, Se	73.1268 g
Ash	16.7836 g
Fatty acids, total saturated 18:1 undifferentiated	77.7543 g
Pantothenic acid	4.1254 mg
Phenylalanine	1.5184 g
Copper, Cu	1.0383 mg
Betaine	1.2237 mg
Thiamin	0.7449 mg
Methionine	0.6889 g
Iron, Fe	6.5412 mg
Carbohydrate, by difference	787.4459 g
Phosphorus, P	833.725 mg
Folate, total	30.6506 g
Alanine	1.5928 g
Valine	1.6748 g
Fatty acids, total saturated 18:2 undifferentiated	20.5853 g
Glycine	1.2846 g
Glucose (dextrose)	7.018 g
Fatty acids, total saturated 14:0	0.0425 g
Zinc, Zn	4.3997 mg
Isoleucine	1.1755 g
Maltose	0.2135 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	20.9349 g
Leucine	2.3447 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0001 g
Tocotrienol, alpha	0.061 mg
Vitamin A, IU	88.87 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0005 g
Folate, DFE	30.6506 g
Tryptophan	0.3475 g
Vitamin C, total ascorbic acid	6.1105 mg
Phytosterols	291.532 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.002 g
Fatty acids, total saturated 20:0	0.0005 g
Tyrosine	1.4981 g
Vitamin K (phylloquinone)	12.4147 g
Fatty acids, total saturated	10.941 g
Alcohol, ethyl	1.4448 g
Histidine	0.7158 g
Fatty acids, total monounsaturated	78.3294 g
Threonine	1.0142 g
Folate, food	30.6506 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0013 g
Cryptoxanthin, beta	27.7204 g
Vitamin E (alpha-tocopherol)	43.8596 mg
Fatty acids, total trans	0.0007 g
Fatty acids, total trans-monoenoic	0.0006 g
Magnesium, Mg	218.8539 mg
Lysine	1.0127 g
Potassium, K	1322.8335 mg
Cystine	0.5135 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.5 cups	1208.97	302.394	0
Salt	1 teaspoon	0	0	0
Baking powder	2.5 teaspoons	6.095	3.1855	0
Baking soda	2 teaspoons	0	0	0
Cinnamon	1.5 1/2	0	0	0
Cardamom	1 teaspoon	6.22	1.3694	0.134
flour	3 cups	1734.84	379.8162	6.7308
Raisin	0.5 cup	249.15	65.604	0.3795
Almond	0.5 cup	963.56	0	109
Clove	0 teaspoon	0.7192	0.172	0.0341
vanilla	1 teaspoon	12.096	0.5313	0.0025
applesauce	1.25 1/4	128.1	34.3735	0.305
japanese persimmon	2 cups	0	0	0
egg white replacer	3	0	0	0