- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 2 cups granulated vanilla sugar
- 1/4 cup buttermilk
- 1 cup (8 ounces; 250g) melted butter
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup golden raisins
- 1 teaspoon ground ginger
- 4 cups grated persimmons from about 8 medium-sized fuyu, unpeeled
Preheat oven to 350 degrees F.
Line 2 standard loaf pans (about 8-1/2 x 4-1/2 inches; 20 x 1- x 6cm) loaf pans with parchment paper.
Sift together the dry ingredients on a piece of parchment paper.
In a bowl, whisk together eggs and sugar until pale yellow and light, then add the buttermilk, the melted butter, the vanilla extract, mix well, then slowly mix in the dried ingredients, just until combined. Fold in the raisins and the grated persimmon, then pour half the batter into each pan.
Bake in the center of the oven until the cakes are puffed, golden, and a sharp knife blade inserted in the center comes out clean, 40 to 45 minutes.
Remove from the oven and let cool for 10 minutes, then turn the breads out onto a cooling rack, and let cool before slicing.