Persimmon Bread from Heaven

I just made this tonight. It's not even fully cooled yet and there is only one slice left in the pan ---- my roommates and I scarfed it down. I gathered "wild" persimmons --- they're not native to this continent, but they went "wild" centuries ago, so lots of them are to be found in the forest with fruit a bit smaller than a ping pong ball but with the same flavor as the expensive imported unripe apple-sized ones in stores. Just push them through a sieve to remove the seeds and skin and reveal the most gorgeous jewel-like pulp.

http://blog.fatfreevegan.com/2007/11/persimmon-bread.html

I used whole wheat pastry flour, which absorbs more liquid than all-purpose ww flour, so I made up the difference with a substantial splash of the beer I was drinking (a nice autumnal brew).