1 stick butter, melted
1 c Hachiya pulp (2 Hachiyas)
2 eggs
1/3 c bourbon.
1.75 c flour (210g)
1.25 c sugar (250g)
1 t baking soda
1/2 t nutmeg
3/4 t salt
1 c chocolate chips or chopped dark chocolate
1 c currants

Preheat the oven to 350F, and butter and flour a 9" loaf pan.
Scoop the persimmon innards into the butter and stir to break up the chunks as much as possible. When the mixture is cool enough, stir in the eggs and bourbon.

In a medium bowl, stir together the dry ingredients (flour through salt). Stir in the wet ingredients until just combined, then stir in the chocolate and currants. Scoop the batter into the pan and bake for 60-70 min until a tester comes out clean. 

Source: Anna: http://oedelicious.blogspot.com/2012/11/persimmon-bread.html