Why is my Persimmon bread wet inside?

Did you test it in the center with a toothpick to determine doneness according to the recipe (some recipes state moist crumbs, some say tester should come out clean, some say until top springs back when touched, so it would depend on your recipe's instructions). Was it baked in the center of the oven? Was the oven pre-heated? Did you used a metal pan, or an oven-proof glass one?Have you tested the oven's temperature? Just some thoughts...