Preparation: Time = 10 minutes (Don’t feel bad if it’s 15)
Cook time: 1 hour ready

1. Preheat oven to 350 degrees F and grease three 6x3 inch loaf pans.

2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.

3. In a medium bowl, combine white sugar, packed brown sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour.

4. Fold in nuts.

5. Divide batter into the 3 prepared pans. I sometimes feel that a small custard dish size serving is good to use in addition to the 3 pans, so there isn’t the danger of overflow. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before removing the bread.