Begin by peeling and pureeing your Fuyu persimmons. This should yield around 3 cups. Set this aside in a bowl while you prepare the rest of your ingredients. The natural sweetness and flavor will be the star of your bread.

Preheat your oven to 350°F (175°C). You’ll want your oven hot and ready for the delightful batter you’re about to create!

In a large mixing bowl, combine all-purpose flour, baking soda, ground cinnamon, ground ginger, and fine sea salt. Whisk these together until evenly blended. This step ensures that the baking soda is evenly distributed, helping your bread rise properly.

In a separate bowl, mix the granulated sugar, eggs, melted butter, vanilla extract, and pureed persimmons. Mix well until fully incorporated. No one wants an egg left behind, right?

Gently fold the wet ingredients into the dry mixture. Be careful not to overmix; just combine until you can’t see dry flour. Overmixing can lead to a dense texture in the bread, which we definitely want to avoid.

Now, fold in the shredded coconut, chopped walnuts, and golden raisins. These ingredients will add the final touch, delivering texture and flavor that beautifully complements the persimmons.

Grease your loaf pan with butter or cooking spray. Pour the batter into the pan, smoothing out the top. It should be fairly thick before it goes into the oven.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it.

Once baked, remove the bread from the oven. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack. The smell wafting through your kitchen will be irresistible!

After it cools completely, it’s time to slice that beautiful loaf. The first bite? Pure bliss! Enjoy it plain, with butter, or as part of a cozy breakfast spread.