Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.
Recipe information
Total Time
3 hours
Yield
8 Servings
Ingredients
1
3
1
3
1
1
1
4
1
2
1
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
Step 2
Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
Step 3
In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
Step 4
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.
Step 5
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.
Step 6
Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
Step 7
Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.