3 tbsp. butter
1 1/2 c. sugar
5 tsp. vanilla extract
2 eggs
1 1/2 c. persimmon pulp (3-4 ripe persimmons)
1/4 c. milk
2 1/4 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. grated lemon rind (optional)
1 1/2 c. raisins
1 1/2 c. chopped walnuts

Cream butter, beat in sugar and vanilla; add eggs, one at a time, beating well with each addition. Stir in persimmon pulp and milk, then add dry ingredients which have been mixed together. Add lemon rind, raisins and nuts. Mix. Pour into greased pans and bake in a preheated 350 degree oven for approximately 1 hour, until toothpick comes out clean. Makes two (1 pound) loaves or 4 (1/2 pound) loaves.

NOTE: Re-pulp can be stirred in blender on high speed for couple of seconds to break up "sections" if desired.