1 cup persimmon puree
(One large, soft persimmon yields 3/4 to 1 cup puree)
1 teaspoon baking soda
2-1/2 cups all-purpose flour
1/2 cup each granulated sugar and firmly packed brown sugar
2-1/2 teaspoon baking powder
1 teaspoon each salt, ground cinnamon, and ground nutmeg
1 large egg
1/3 cup milk
3 tablespoon salad oil
3/4 cup chopped nuts
Prepare puree: Cut very ripe fruit in half; scoop out pulp; discard skin, seeds, and stem. In food processor, whirl pulp until smooth. Dissolve baking soda in persimmon pulp; set aside for 5 minutes. Preheat oven to 350o. Grease a 9×5″ loaf pan. In a bowl, combine flour, sugars, baking powder, salt, and spices; set aside. In a large bowl, beat together egg, milk, oil, and persimmon mixture; add flour mixture and stir just until blended. Stir in nuts. Spoon mixture evenly into greased loaf pan. Bake for about 1 hour (until a wooden pick inserted in center comes out clean). Let cool in pan for 15 minutes; then turn out onto a wire rack.