Persimmon Bread

3 c. sugar
1 c. oil
4 eggs
2/3 c. water
2 c. persimmon pulp
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts
1 c. pitted dates

Mix together well the sugar, oil and eggs, stir in other ingredients and mix thoroughly. Grease and flour four small loaf pans or 7 (#2) tin cans. Fill each can half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from can.

Note: To freeze, leave breads in cans or loaf pans and seal in a plastic freezer bag.