Persimmon Pudding

• 1 cup persimmon puree
• 2 teaspoons baking soda
• 3/4 cup light brown sugar
• 1 cup unbleached all-purpose flour
• 1 pinch kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon Meyer lemon zest (or any lemon zest)
• 1 tablespoon walnut oil
• 1/2 cup chopped walnuts

1. Preheat oven to 300 degrees.
2. Combine the persimmon puree with the baking soda and set aside.
3. Using a large bowl, mix together the sugar, flour, salt, cinnamon and ginger.
4. Beat the eggs slightly, stir in the milk and add to dry ingredients.
5. Add the persimmon-soda mix, the vanilla, lemon zest, oil and nuts to the batter.
6. Turn the batter into a bread pan that has been lined with buttered parchment paper.
7. Bake for 1 hour. Allow "pudding" to rest 15 minutes before turning out onto a rack to cool before serving.

persimmon pureue, baking soda, light brown sugar, flour, kosher salt, ground cinnamon, ground ginger, milk, eggs, vanilla, lemon zest, walnut oil, walnuts

Taken from food52.com/recipes/20458-persimmon-pudding (may not work)