Persimmon Raisin Yeast Bread

Persimmon Raisin Yeast Bread

4 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    3 m
  • Ready In

    8 m
Recipe by  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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Adjust Servings

Original recipe yields 1 - 1.5 pound loaf



  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.

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Reviews (4)

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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 bread over and over again.



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 again and kept adding water until the dough looked right. The third time I added the called for water and increased the amount of persimmon to 1 and 1/2 cup. The bread was really moist and fantastic.



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 were to increase the persimmon pulp to 1 1/2 cups and the water to 12 tbsp. I did not use a bread machine and divided the bread into 2 pieces and baked them in 3 1/2 x 6 inch pans at 350 for about 30 min. While eating the toasted bread, I thought that nuts would have been a great addition!

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Amount Per Serving (12 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 307 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Cinnamon Raisin Swirl Bread


next recipe:

Raisin Bread II