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Persimmon Bread

2 Eggs
3/4 c Sugar
1/2 c Vegetable oil
1 ts Soda
1 c Persimmon pulp
1 1/2 c All-purpose flour; sifted
1 ts Ground cinnamon
1/2 ts Salt
1/2 c Pecans or walnuts; chopped
1/2 c Raisins (optional)

Preheat oven to 325F. In large bowl, mix eggs, sugar and oil. In small bowl mix soda with persimmon pulp; add to sugar mixture. Combine flour, cinnamon and salt; add chopped nuts and raisins. Fold dry ingredients into persimmon mixture. Pour batter into oiled 9x4x3-inch loaf pan. Bake at 325F for 1 hour and 15 minutes.

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