This is a tasty recipe to make during winter, when persimmons are abundant. Use the Fuyu persimmons, which must be completely soft to be ripe.
Use Extra Light in Flavor Olive Oil to avoid an unpleasant olive taste in loaf.
Use the puree of the Fuyu Persimmon. To take out the flesh, cut the persimmon lengthwise, then scrape out flesh with spoon. Submitted by: M.GALLEGOS