Persimmon Bread
['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']
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.
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