Preheat oven to 350 degrees. Lightly grease and flour 2 9x5 or 3 8x4 loaf pans.
Put the raisins in the brandy and set aside. Combine the sugars, persimmon pulp and oil. Add eggs, one at a time, beat well after each addition. Sift together the dry ingrediants into a medium bowl. Add to the egg mixture and stir in the brandied raisins and nuts.
Pour into greased pans. Bake for 1 hour, a bit longer for the 9 inch pans. Be sure to test with a cake tester to make sure the bread is done; you may have to adjust cooking time.