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PERSIMMON BREAD 
1 3/4 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1 1/3 c. sugar
1/3 c. oil or melted butter
2 eggs
1 c. pureed persimmons
2 tbsp. water
1/2 c. chopped pecans (opt.)
1/2 c. raisins (opt.)
1 tsp. vanilla (opt.)

Beat oil, sugar and eggs until light and fluffy. Beat in persimmons, water and vanilla. Add dry ingredients and blend well. Stir in nuts and raisins. Bake in greased 9 x 5 inch loaf pan at 350 degrees for 50 to 60 minutes. Test for doneness with a toothpick.
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