The Bottom Less Pit

Preheat the oven to 375 degrees Fahrenheit and grease a bread pan. Then, cut a piece of parchment paper to fit the pan and press into the bottom and sides. Secure with a clip.
Remove the skin from two persimmons and dice into small pieces. Add to a food processor and pulse until smooth. Then, add the pulp to a bowl and sprinkle half a teaspoon of baking soda over it. Mix together, then set to the side.
In a medium-sized bowl, combine the flour, cinnamon, rest of the baking soda, nutmeg, baking powder, cloves, and salt.
In a large bowl, use an electric mixer to cream together the cane sugar and softened butter on medium-low speed for two minutes until combined.
Once combined, add the eggs and mix until smooth before adding the vanilla extract and mixing again.
Then, add the persimmon pulp and pumpkin purée. Combine with the electric mixer until the batter takes on an orange hue.
Slowly add the dry ingredients to the wet ingredients, adding half at a time and mixing between to thoroughly combine.
Pour the batter into the prepared bread pan. Use a spatula to smooth the top of the batter.
Bake for 45-50 minutes on the center rack. Then, remove from the oven.
Allow to cool for at least 20 minutes before slicing.