Unlike the Fuju persimmon, the Hachiya persimmon needs to ripen until it's almost like a soft sack of pulpy juice. Even those who think they don't like this squishy fruit are prone to like it in this nut bread recipe. Makes 2 large loaves, or 4 small.

Ingredients:

• 1 1/4 c. mashed persimmon
• 1/4 c. frozen orange juice concentrate
•  2 eggs
• 1 tsp. vanilla
• 1/4 c. melted butter
• 1 c. flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1 c. sugar
• 1 c. nuts
• 1 c. golden raisins
• 1 c. chocolate chips

Prepare the persimmon pulp, removing skin and seeds. Put in bowl: > 1 1/4 c. mashed persimmon

Also, let thaw and add to pulp: > 1/4 c. frozen orange juice concentrate

To the pulp and orange concentrate in a bowl, add : > 2 eggs > 1 tsp. vanilla

Stir in: > 1/4 c. melted butter

In large bowl, mix dry ingredients together separately: > 1 c. flour > 1/2 tsp. salt > 1 tsp. cinnamon > 1 tsp. baking soda > 1 c. sugar > 1 c. nuts > 1 c. golden raisins > 1 c. chocolate chips

Last, add the persimmon mix to the dry ingredients, mixing just till blended. Pour into well-buttered, floured pans, lined with wax paper on bottom. Use 4 small loaf pans, or 2 large pans. Bake at 350 degrees for 45-55 minutes for large loaves, or 30-35 min. for smaller loaves, until browned and "set" (not squishy in the middle). Let rest an hour or so before removing; it will be easier once the bread firms up a bit.