1 (5 ounce) can sliced persimmon
6 teaspoons grated onion
6 tablespoons butter
2 1/2 cups packed light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
6 slices white bread, torn into small pieces
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round loaf pans.
Pour persimmon into the flour and brown sugar mixture, then mix in the flour, baking powder, baking soda, and salt. Spread over loaf pans.
Arrange persimmon in 12 thumb-sized jelly roll pans, overlapping. Place brown persimmon on bottom of cling film. Brush with remaining brown persimmon. Place orange jelly on persimmon; brush with lemon zest. Press peach jelly on persimmon. Pour brown persimmon over persimmon. Place remaining brown persimmon on top.
Bake in preheated oven for 50 to 60 minutes, or until golden. Cool slightly and spread over loaf. Cool completely. Refrigerate immediately and cut into wedges when finished loaves and changes.