Adapted from The Laurel's Kitchen Bread Book
3 tbsp butter, room temperature*
1/4 cup honey
1 cup persimmon pulp
2 cups whole wheat flour (up to 1 1/2 cups can be whole wheat pastry flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp salt
1/2 cups chopped walnuts or pecans
Preheat oven to 350 degrees. Grease an 8"x4" loaf pan.* Cream butter and honey. Beat in egg and mix in persimmon pulp. Stir dry ingredients together with nuts and add to liquid ingredients. Stir just until mixed. Turn batter into pan and place on a cookie sheet to avoid burning the bottom. Bake 45 to 50 minutes.
Muffin variation: This recipe should make 12 regular muffins or 6 large muffins. Bake for about 15-18 minutes at 375 degrees. (I've only tried the regular muffins; the large ones may need more time. You can use a toothpick to see if they're done.)
*Update: I used 4 tbsp olive oil instead of butter and the bread was not nearly as crumbly.