Extract the pulp from the hachiya persimmons: Wash them, cut them in half through the equator, and just scoop out the pulp with a spoon. You can puree the pulp in a blender or food processor - I like it a bit chunky so I just used a hand potato masher.
If you need to toast your nuts, start that process now as well as macerating the raisins if you plan to add this step. If you macerate the raisins - just add enough orange juice to immerse them and about a teaspoon of cinnamon - pour out most of the juice before you use them.
Butter or spray 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. (I used one loaf pan and one 8 compartment mini-loaf pan).
Preheat oven to 350 degrees.
Sift the first 4 dry ingredients into a large mixing bowl. Add the orange-zested sugar and combine.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 50 - 55 minutes or until toothpick inserted into the center comes out clean. (the mini loaves took 30 minutes and the large loaf took 50 minutes)
Storage: Will keep for about a week, if well-wrapped, at room temperature. The persimmon breads freeze well too.