I've made this bread twice now, and it is very good. The first time I made it was a few years ago. I bought a few fuya persimmons (the flat ones that look like mini pumpkins) and didn't eat them all before they went soft. It was soft enough that I just scraped out the pulp into a baggy and froze it. I think about 3 persimmons make a cup of pulp, and that is all you need for this recipe.
Last year I bought a bunch of persimmons when they were on sale, waited (weeks) for them to ripen, and as each one became soft I scraped out the pulp and froze it. At the end, I had 2 cups of pulp that I put into two ziplock baggies.
So that is a lot of prep, but most of it is just letting it ripen. I've never made it with firm persimmons, but I don't think the flavor would be as strong or sweet.
Recipe alterations:
I used whole wheat flour, only 1/2 cup sugar, and 3/8 cup oil. It was great. Not too sweet to have with lunch.
Makes one loaf.
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