Preheat oven to 350F.

Grease and flour a 9” loaf pan. You can also add a strip of parchment for extra easy removal.

Beat persimmon pulp and eggs until mostly smooth and foamy.

Beat in sugar and all spices until well combined

Add melted butter and rum. Blend until completely incorporated.

Beat in flour and baking soda until just combined. Fold in diced persimmon.

Scrape into prepared pan. Flatten the top and place 5 or 6 thin slices of permission as desired. Sprinkle with brown sugar.

Bake for 60-70 minutes or until skewer inserted comes out clean.

Allow to cool in pan for at least 20 minutes before removing and allowing to cool to at least luke-warm.

Excellent toasted the next day.