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PERSIMMON BREAD 
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. persimmon pulp
1 c. sugar
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped nuts

Sift the first 6 ingredients together. Mix the persimmons, sugar, eggs and milk. Add the dry ingredients and butter. Mix until well blended. Stir in nuts. Spread in a well-greased loaf pan, 9x5x3 inch. Bake at 350 degrees for 45 minutes or until done. This bread freezes well.
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