A dark, moist, traditional bread using fresh persimmon pulp. I use this most as a family treat and as giveaways to neighbors, teachers, unexpected relatives, etc. The key is to not overcook and to refrigerate or freeze right away to preserve freshness. A short video demonstration made to make this recipe can be found here: http://www.youtube.com/watch?v=POrDNw9jK34. This was made by one of our lovely daughters in a high school film class.