Persimmon Bread

• portions: 8 items
• temps total: 3 hours 25 minutes

Ingrédients

1/2 cup (1 stick) unsalted butter plus more for pan

3/4 cup all-purpose flour plus more for pan

1/2 cup raisins

3/4 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

4 large, very ripe Hachiya persimmons

1/3 cup buttermilk

2 tablespoons finely grated orange zest

1 cup sugar

2 large eggs

Instructions

Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.

Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).

In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.

Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.

Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.

Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.

Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.