Persimmon Nut Bread

In my home town, there are tons of persimmon trees. These persimmons are the soft variety, called Hachiya, and are not as popular to eat because of their gooey texture, but they are great for baking and cooking with.
This bread is moist and delicious. It has become a fall and winter favorite in my family and I hope you'll enjoy it too!

Ingredients:
1/2 cup brandy
2 cups brown sugar, firmly packed
1/2 cup white sugar
2 cups ripe persimmon pulp
1 cup vegetable oil
4 eggs
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ginger
2 cups pecans (or walnuts)

Tools:
2 9"x5"x3" pans

Preheat oven to 350 degrees.

Scoop out 2 cups of persimmon pulp. This should be about three large persimmons. Make sure the persimmons you use are fully ripe. The Hachiya variety should be very soft when they are ripe. Puree the persimmon and pour it into a large bowl.

Use unsalted butter to butter the loaf pans, lay in a piece of wax paper, and then butter the pans again on top of the wax paper.

Mix together the persimmon pulp, sugar, oil, brandy, and eggs in a large bowl. Sift together the dry ingredients and add them to the persimmon mixture.

Roughly chop the pecans and fold them into the batter.

Bake for one hour. Check to see if It's done with a toothpick. If the toothpick does not come out clean, add 5 min to the bake time.

Slice it up and enjoy!