Persimmon Bread

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup buttermilk 
• 2 large eggs 
• 0.8 cup flour all-purpose plus more for pan
• 1 teaspoon ground cinnamon 
• 1 teaspoon kosher salt 
• 2 tablespoons orange zest finely grated
• 4 large persimmon very ripe
• 0.5 cup raisins 
• 1 cup sugar 
• 0.5 cup butter unsalted plus more for pan (1 stick)
• 0.8 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• loaf pan
• hand mixer

Directions

1. Preheat oven to 350°F. Butter and flour a9x5x3" loaf pan. Tap out excess flour.
2. Combine raisins and 2 tablespoons hot waterin a small heatproof bowl.
3. Let steep for20 minutes to plump raisins (or microwavefor 15 seconds).
4. In a medium bowl, whisk together 3/4 cupall-purpose flour, whole wheat flour, bakingsoda, salt, and cinnamon. Set aside.
5. Scoop persimmon flesh from skins intoa blender. Purée until smooth.
6. Transfer1 cup purée to a medium bowl (reserve anyremaining purée for another use).
7. Whisk inbuttermilk and orange zest. Set aside.
8. Using an electric mixer, beat 1/2 cup butterin a medium bowl until light and creamy,about 2 minutes.
9. Add sugar and beat untillight and fluffy, 3-4 minutes longer.
10. Addeggs, one at a time, beating until mixture iswell combined. Gradually add persimmonmixture; beat until well combined.
11. Add dryingredients in 3 batches, beating just untilincorporated. Fold in strained raisins.
12. Pour batter into prepared loaf pan.
13. Bakeuntil a tester inserted into center comes outclean, about 1 hour.
14. Let bread cool in pan for 20 minutes.Unmold and let cool completely on a wirerack.
15. calories, 13 g fat, 58 g carbohydrates
16. Bon Appétit