PERSIMMON BREAD WITH RAISINS

3 cups all-purpose flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup sugar
1 1/2 cups oil (I recommend cor olive for health purposes)
2 cups persimmon pulp
1/2 cup chopped walnuts or pecans
1/2 cups raisins
2 eggs

Preheat oven to 350 degrees. Grease two loaf pans well and set aside.

Into a medium bowl sift the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in the sugar. Set mixture aside.

Beat the eggs in a large mixing bowl. Add the oil and the persimmon pulp, mixing together well. Add the flour mixture into the persimmon mixture, beating together until well blended. Stir in the nuts and raisins. Pour the batter into the prepared pans. Bake at 350 degrees for 1 hour.

Cool completely before slicing.