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This is a rich dense bread and takes a good long while to bake. Persimmons are remarkably easy to work with. The skin remains firm as you scoop out the pulp. Tasty, too, when ripe. I prepared the bread pan by my tried and true method. I use shortening and apply with my fingers, covering the corners well.

Ingredients

Persimmons, 4 ripe

Butter, ¾ cup, room temperature

Sugar, 1 and ½ cups

Eggs, 2

Vanilla, 2 tsp

Flour, 2 cups

Salt, ½ tsp

Baking soda, ½ tsp

Baking powder, 1 tsp

Cinnamon, 1 tsp

Pecans, 1 cup chopped

Preparation

Cut the top of the persimmons and scoop...