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. The recipe can also be make with the firm, round Fuju persimmon. 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 minutes 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.

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