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["Preheat oven to 350u00b0F. 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. Puree until smooth. Transfer 1 cup puree to a medium bowl (reserve any remaining puree 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."]
