Reviewed: May 5, 2009

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.

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rripken

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Reviewed: Nov. 24, 2008

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 :-)

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Dan

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Reviewed: Nov. 23, 2003

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.

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