Ingredients

2 cup sugar
3 cup flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon (1/4 tsp. ground ginger (optional) will intense the flavor)
1/2 tsp salt
2 eggs, beaten
1 c milk (your choice)
2 tsp vanilla
3 Tbls. melted butter
2 cup persimmon pulp
1 cup chopped dates
1 cup chopped nuts (optional)
1 cup chocolate chips (if desired)

Instructions

Combine dry ingredients (sugar, flour, baking soda, baking powder, cinnamon, salt) and whisk together.
Add wet ingredients (eggs, milk, vanilla, butter, persimmon pulp) and mix until thoroughly combined.
Fold in dates, nuts, and chocolate chips.
If baking in a large loaf pan or bundt pan, cook at 325º for one and a half hours.
If using smaller loaf pans, cook at 325º for about one hour.
Check the middle of your bread with a toothpick at 50 minutes.
If the toothpick comes out clean, the bread is done.

How to puree the pulp:
Now here's the worst part...It takes forever for persimmons to ripen, or so it seems. Your persimmons must be very ripe, almost to the stage of over ripening. I've tried the paper bag trick but lost patience the last time around.
Here's what I did because the fruit wasn't quite ripe enough:
I put them into boiling water and cooked them until a could pierce them with a fork, Hey, they sell cooked pumpkin puree don't they? Well, it worked...
Peel your ripened or softened persimmons, (make sure to get most of the skin off) then put them into a food processor of blender and puree. Voilá!!