Persimmon Bread Pudding

1 c. pulp

1/2 c. milk

1 egg, beaten

4 tbsp. shortening, melted

1 tsp. vanilla

1 c. walnuts

2 tsp. baking soda

1 tsp. cinnamon

1 1/2 c. flour

1 c. sugar

1/2 tsp. salt

1/2 tsp. cloves

Mix pulp, milk, egg, shortening and vanilla together. Sift together remaining ingredients excluding walnuts. Add sifted ingredients to pulp mixture. Add walnuts. Pour into greased loaf pan and bake at 300 degrees for 1 hour.

Persimmon Bread Pudding

1 c. sugar

1 c. flour

1 tsp. soda

1/2 tsp. salt

1 egg, beaten

1 c. persimmon pulp

1 c. chopped nuts

1 tbsp. melted butter

1 tsp. baking powder

1 tsp. vanilla

1/4 c. milk

1 tsp. cinnamon

Grease and flour a 1 pound coffee can. Mix sugar, flour, salt, baking powder and cinnamon. Stir soda into persimmon pulp; add beaten egg, melted butter, vanilla and milk. Mix with dry ingredients and fold in nuts. Bake in prepared coffee can at 350 degrees for 1 hour. Cool in can and then turn out on rack.

Persimmon Bread Pudding

1 c. sugar

1 c. flour

1 tbsp. soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 egg

1/4 c. milk

1 tsp. vanilla

1 tbsp. butter

1 c. persimmon

1/2 c. raisins and nuts

Mix together. Makes one loaf. Bake at 350 degrees for 55 minutes.