Craisin Pecan Persimmon Bread

• 3.5 cups flour, all purpose or white whole wheat, or a combo of both
• 2 cups persimmon pulp or puree
• 1.5 cups sugar
• 1/2 cup butter, melted and slightly cooled
• 4 large eggs, lightly beaten
• 2 cups pecans, toasted and coarse chopped
• 2 cups Craisins or raisins
• 2 teaspoons baking soda
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

1. Butter 2 loaf pans (1lb pans) and set aside.
2. In a large mixing bowl, combine flour, sugar, baking soda, spices and salt. Stir well with a whisk to combine and break up any lumps.
3. Mix in persimmons, eggs, and butter until well combined.
4. Fold in Craisins or raisins and nuts.
5. Divide among the pans and bake in a 350F oven for ~60 minutes. Test doneness with a toothpick, which should come out clean. The bread will darken considerably by the time it is done.
6. Cool for at least 15 minutes before cutting into it.

flour, persimmon pulp, sugar, butter, eggs, pecans, craisins, baking soda, nutmeg, cinnamon, salt

Taken from food52.com/recipes/20541-craisin-pecan-persimmon-bread (may not work)