Nice, moist bread. Persimmons go back to the days of ancient China. In the 1880s a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.

Ingredients
2 eggs
1-1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 cup raisins

Preheat oven to 325 degrees. Oil a 9 x 5 inch pan.

In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.

In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.

Bake for 75 minutes, or until tester inserted in the center comes out clean.

Recipe makes one 9 x 5-inch loaf.

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