Have not tried this one yet- my persimmons went bad so I will have to wait until next year. Let me know how it is. Adapted by David Lebovitz- from Beard on Bread by James Beard.
Using the higher amount of sugar will result in a sweeter, more moist bread--like banana bread or zucchini bread I suppose.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
Note: Hachiya Persimmons are very squishy when ripe- otherwise, they are inedible.