Persimmon Spice Bread

• 2 to 3 ripe or over-ripe persimmons (enough for 1 cup puree)
• 10 grams (2 teaspoons) baking soda
• 140 grams (approximately 1 cup) whole wheat flour
• 70 grams (approximately 1/2 cup) unbleached all-purpose flour
• 75 grams (approximately 3/4 cup) almond powder (also known as almond flour)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 18 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 100 grams (approximately 1/2 cup) raw brown sugar or tightly packed light brown sugar
• 75 grams (1/3 cup) melted unsalted butter, grape seed oil or canola oil
• 13 cup plain low-fat yogurt or buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)

1. Preheat the oven to 375 degrees with a rack in the middle.
2. Butter or oil a loaf pan and line with parchment.
3. Oil the parchment.
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. Puree with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams).
6. Freeze the remaining pulp.
7. Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside.
8. It will stiffen into a gelatinous mass but dont worry about it.
9. Sift together the flours, remaining baking soda, spices, and salt.
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. 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. At low speed, beat in the flour in 3 additions.
13. Fold in the raisins and the optional nuts.
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. Remove from the oven, remove from the pan and allow to cool on a rack.

persimmons, baking soda, whole wheat flour, flour, almond powder, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, eggs, brown sugar, unsalted butter, yogurt, vanilla, raisins, walnuts

Taken from cooking.nytimes.com/recipes/1014539 (may not work)