Sweet Persimmon And Toasted Walnut Bread

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3 cups all-purpose flour (about 13 1/2 ounces)

2 teaspoons baking soda

1/2 teaspoon salt

1 cup sugar

1 cup ripe Hachiya persimmon puree (about 2 fruits; see

1/2 cup 1% low-fat milk

1/3 cup butter, melted

1 teaspoon vanilla extract

2 large eggs

1/3 cup chopped walnuts, toasted

1/3 cup golden raisins

Cooking spray

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