Blend persimmon puree with lemon juice and soda in medium bowl. Beat egg to blend in large bowl. Stir in sugar, dates and oil. Blend flour and spices. Stir into date mixture alternately with persimmon puree; do not over mix. Fold in nuts.

Spread evenly in prepared pan. Bake until lightly browned, about 25 minutes. Cool in pan on rack 5 minutes. Dust with powdered sugar. Cool completely; cut into bars 1 1/2 x 3 inch. Serves 35.