Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
Place rough chopped persimmons (or puree if you already blended them down), olive oil, banana, maple syrup, vanilla, and spices into a blender and blend into a smooth and uniform mixture. Transfer into a large mixing bowl.
Add in all remaining bread ingredients, except raisins, and mix until everything is combined and uniform. Fold in the raisins.
Pour into your prepared bread loaf pan and bake for approximately 1 hour and 5 minutes (or until a skewer inserted down the center comes out dry. Remove from oven and cool on a cooking rack.
In the meantime, prepare the glaze by blending all ingredients together in a blender. Once the loaf is cooled, transfer it onto your serving plate and drizzle with the glaze. Note: persimmon tends to gel up very easily once blended, so if you leave your blended glaze to sit in the blender for a bit and it gels up, simply re-blend for a few seconds and it’ll liquify. Enjoy!