Name: Persimmon Bread
Prep time: 25 minutes
Total time: 3 hours
Yield: 8 Servings
Ingredients: 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

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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 notes