Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or cooking spray.

Cut 3 to 4 ripe Fuyu persimmons in half, scoop out the flesh, and blend until smooth. Measure out 3/4 cup of puree.

In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.

In a large mixing bowl, whisk together 3/4 cup persimmon puree, 1/3 cup vegetable oil, 2 beaten eggs, and 1 teaspoon vanilla extract until smooth.

Pour the dry ingredients into the wet ingredients and fold gently with a wooden spoon or rubber spatula until just combined, about 30 seconds; do not overmix.

Fold in 1/2 cup chopped walnuts or pecans until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.