2 c. persimmon pulp
2 tsp. baking soda
1 tsp. lemon juice
2 2/3 c. sugar
2/3 c. oil
1 tsp. vanilla
1 tsp. salt (this can be decreased)
3 1/2 c. flour
4 eggs
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1 c. chopped walnuts
1 c. chopped dates
1/2 c. raisins

Mix persimmon pulp, baking soda and lemon juice and set aside. Sift together flour, salt, baking powder and spices, set aside. In large mixing bowl, beat eggs until slightly thickened. Beat in sugar, then add oil and vanilla. Add flour mixture, alternately with persimmon pulp. Stir in raisins, dates and walnuts and mix thoroughly.

Pour into greased loaf pans, bake in 350 degree oven for one hour and 15 minutes. Can also be baked in greased 1 pound coffee cans and bake for 45 minutes, in 3 small loaf pans and baked for 45 to 60 minutes or in muffin tins for 20 minutes. Makes 2 loaves.