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Persimmon Raisin Yeast Bread

BROOKER57

"This is not a super-sweet persimmon sweet bread, but a yummy moist raisin bread enhanced with persimmon pulp. Delicious!"
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Ingredients

8 m servings 165 cals
Original recipe yields 12 servings (1 - 1.5 pound loaf)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
  2. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts


Per Serving: 165 calories; 2.7 g fat; 31.3 g carbohydrates; 4.9 g protein; 5 mg cholesterol; 307 mg sodium. Full nutrition

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Reviews

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I've made this three times in my bread machine with super ripe persimmons I froze whole. The first time I followed the recipe exactly and it didn't turn out right. Much too dry. I made it aga...

A wonderful raisin bread.Not too sweet, the way I like it. Love the persimmon pulp in it, keeps the bread moist. A hit with the family. I used a half cup raisins instead,though. I will make this...

I tried this recipe and with a few changes per another reviewer, and thought it was delicious. It was even much better the next morning toasted with a a light buttering. The changes I made wer...

Recipe needs to be corrected - 5 minutes preparation time and 3 minutes cooking time in a breadmaker is obviously in error! I'm not sure what the "ready time" is. I'll wait for a correction :-)

for best results, double the amount of yeast, heat the persimmons to body temperature first, add some walnuts and rolled oats, increase the raisins by 50%, use 50/50 whole/white flour, use 50/50...