6 Tbsp. butter (at room temp) or veg. oil
1/2 tsp. salt
1 c. sugar
1/2 tsp. nutmeg (optional)
1 tsp. baking soda
1/4 tsp. cloves (optional)
1 c. persimmon pulp or chunks
2 tsp. grated orange rind (optional)
2 c. flour
1 c. chopped dates or raisins (optional)
1 tsp. baking powder
1 c. chopped nuts
If using butter, cream the butter & sugar; otherwise mix oil & sugar. Add the eggs one at a time, beating well after each is added. For squishy persimmons, peel & core, then mash into a pulp. For firm persimmons, peel & core, then cut into 1/2” or smaller chunks. Dissolve baking soda in persimmon pulp or chunks and add to the creamed ingredients. Combine dry ingredients separately, then stir into creamed mixture until just combined.  Bake in a greased loaf pan at 350 degrees for about 65-75 minutes or until toothpick comes out clean. Cool and slice.  Store in a plastic bag.  It freezes well, so make a few loaves.
Adapted from recipe submitted by member Michelle Baack