Preheat oven to 350°F. Butter two loaf pans and dust with flour.
In a bowl, mix together flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.
In another bowl, mix together persimmon purée, butter, eggs, and brandy. Add to well and stir to blend. Add nuts and raisins and stir.
Pour into prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.