Aunt Bee's Persimmon Buttermilk Pudding Bread (1960)

• 2 cups persimmon pulp
• 2 cups sugar
• 2 eggs, beaten
• 1-1/4 cup all-purpose flour
• 2 tspns baking powder
• 1 cup half-and-half
• 1 cup buttermilk
• 1 tspn baking soda
• 1/3 cup melted butter
• 1 tspn cinnamon
• 1 tspn vanilla extract

In a large bowl, combine the persimmon pulp, sugar, and eggs. In a separate bowl, sift the flour with the baking powder.IN a small bowl, combine the half-and-half and the buttermilk, and add the baking soda.

Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition.  

Place butter in a 9-x-13-inch cake pan, and place in a 325 degree oven until melted. Using a pastry brush, coat the sides of the pan. Pour the excess butter into the batter. Add the cinnamon and vanilla, and mix well. Pour into the pan. 

Bake in a 325 degree oven for 1 hour or until a table knife inserted in the  center comes out clean. The pudding bread will puff up and then flatten out as it cooks. Variations - Some cooks add nuts, raisins, or coconut before baking. Serves 12. 

Another "Lost" Persimmon Recipe
American Persimmon Pie (1950)

(Origin - "Aunt Bee's Mayberry Cookbook" by Ken Beck and Jim Clark. Recipes based on the 1960 to 1968 television series "The Andy Griffith Show." Cookbook published in 1991.)