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1
Preheat the oven to 375 degrees with a rack in the middle.
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2
Butter or oil a loaf pan and line with parchment.
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3
Oil the parchment.
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4
Cut the persimmons in half along the equator, remove any visible seeds and scoop out the pulp, which should be nice and soft.
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5
Puree with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams).
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6
Freeze the remaining pulp.
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7
Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside.
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8
It will stiffen into a gelatinous mass but dont worry about it.
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9
Sift together the flours, remaining baking soda, spices, and salt.
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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.
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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.
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12
At low speed, beat in the flour in 3 additions.
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13
Fold in the raisins and the optional nuts.
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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.
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15
Remove from the oven, remove from the pan and allow to cool on a rack.
