Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch (or 9 x 5-inch) loaf pan; set aside.
In a large mixing bowl, whisk together flour, sugar, salt, baking soda, nutmeg, cinnamon, and cloves.
1 ¾ cups all-purpose flour, 1 cup granulated sugar, ¾ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves
Make a well in the center and add the melted butter, eggs, apple cider, persimmon puree, and vanilla extract. Stir just until combined – do not overmix. Fold in the nuts and raisins, if using.
½ cup (1 stick) salted butter, melted, 2 eggs, lightly beaten, ¼ cup apple cider, 1 cup persimmon puree, 1 teaspoon vanilla extract, 1 cup chopped walnuts or pecans, optional, 1 cup raisins or dried cranberries, optional
Transfer batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil towards the end of the baking time if the bread starts to get too dark on top before it’s done.