Persimmon Raisin Yeast Bread

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

Original recipe makes 1 – 1.5 pound loaf

Ingredients

1/2 cup very ripe persimmon pulp
9 tablespoons water
2 tablespoons butter
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon ground cinnamon
2 1/2 teaspoons active dry yeast
1/3 cup raisins

  • PREP

    5 mins

  • COOK

    3 mins

  • READY IN

    8 mins

Directions

  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

Calories: 165 kcal
Carbohydrates: 31.3 g
Cholesterol: 5 mg
Fat: 2.7 g
Fiber: 2.4 g
Protein: 4.9 g
Sodium: 307 mg

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