Use a large bowl, mix persimmon pulp with baking soda and lemon juice. Mixture will foam up. Set aside.
Sift together flour, salt, baking powder, allspice, cinnamon and nutmeg. If you don't have allspice, add an
additional 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves. Set aside.
Beat eggs until slightly thickened. Beat in sugar then oil. Mix in vanilla, add flour alternately with persimmon pulp.
Stir in walnuts, raisins and dates and mix thoroughly.
Bake in greased loaf pans (2) in 350º F oven for 1 hour and 15 minutes.
Can also bake in 3 1-lb coffee cans for 45 minutes, for cupcakes bake for 20 - 25 minutes.
For miniature loaf pans, bake for 30 - 45 minutes. These freeze really well and make great gifts.