To make persimmon bread, combine pureed persimmons with flour, eggs, sugar and spices, pour the batter into loaf pans, and bake the bread for one hour. This recipe yields two 9-inch loaves.
Preheat the oven to 350 degrees. Grease two 9-inch loaf pans with butter, and line the bottoms with parchment paper. In a large mixing bowl, combine 3 1/2 cups white flour, 1 1/2 teaspoons salt, 2 teaspoons baking soda, 1 teaspoon ground nutmeg and 2 cups sugar. If you prefer intensely sweet bread, add an extra 1/2 cup sugar.
Sift the dry ingredients together, form a depression in the center, and pour in 1 cup lukewarm melted butter. Break and whisk 4 eggs, and pour them into the depression. Add 2/3 cup Cognac and 2 cups persimmon puree. Stir thoroughly, and then add 2 cups toasted, chopped walnuts and 2 cups raisins. Stir the batter again.
Pour the batter into the greased pans and bake the bread for one hour. At the end of the baking time, insert a toothpick into the center of each loaf. If the toothpick comes out clean, the bread is done. If the toothpick is not clean, bake the bread for several more minutes, and then test the loaves with a fresh toothpick. Remove the bread from the oven and let it cool before slicing.