3 1/2 c. flour
4 eggs
1/2 c. chopped nuts
3 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. salt
3 c. sugar
1 c. vegetable oil
1/2 c. raisins
2 c. persimmon pulp
1 sm. (8 oz) can crushed pineapple

Preheat oven to 350°F.

Spray 2 large or 4 small loaf pans with non-stick spray.

Cream eggs and sugar. Add oil and blend. Add flour and spices, and blend. Add pulp, and pineapple and blend. Fold in nuts and raisins.

Pour into greased and floured loaf pans and bake for 30 minutes or so until toothpick will be clean after you test the center.

Cool, may be wrapped and frozen, great with soft cream cheese.