Persimmon Spice Bread

Directions

1. 1
   Preheat the oven to 375 degrees with a rack in the middle.
2. 2
   Butter or oil a loaf pan and line with parchment.
3. 3
   Oil the parchment.
4. 4
   Cut the persimmons in half along the equator, remove any visible seeds and scoop out the pulp, which should be nice and soft.
5. 5
   Puree with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams).
6. 6
   Freeze the remaining pulp.
7. 7
   Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside.
8. 8
   It will stiffen into a gelatinous mass but dont worry about it.
9. 9
   Sift together the flours, remaining baking soda, spices, and salt.
10. 10
    In a standing mixer fitted with the whip, or with a hand beater or whisk, beat together the eggs and sugar until thick and they ribbon when lifted with a spatula, 5 to 8 minutes.
11. 11
    Beat in the melted butter or oil, the yogurt, persimmon puree, and vanilla and beat until the persimmon puree has blended into the mixture.
12. 12
    At low speed, beat in the flour in 3 additions.
13. 13
    Fold in the raisins and the optional nuts.
14. 14
    Scrape into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean.
15. 15
    Remove from the oven, remove from the pan and allow to cool on a rack.