Persimmon Pudding

This old fashioned persimmon pudding reminds me of a very moist pumpkin bread and is delicious topped with whipped cream.


4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups milk
2 1/2 cups persimmon pulp (either Fuyu, puréed or FULLY ripe, soft Hachiya)*
6 tablespoons butter, melted
Whipped cream for serving


Preheat oven to 300°F. Spray a 9 x 13-inch oblong baking dish with cooking spray. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until combined well.

In another bowl, whisk together the eggs and milk together until smooth, and begin to add the flour mixture, alternating with the persimmon pulp, mixing well after each addition. Stir in the melted butter.

Pour the batter into the prepared baking dish.

Bake in the preheated oven about 1 hour, or until a toothpick inserted into the pudding comes out clean

Cool before serving. Top each piece with a dollop of whipped cream.

*When Fuyu persimmons are ripe, they still have a firm flesh — but you’ll need to purée the pulp for this recipe. Hachiya, on the other hand, must be FULLY ripe and soft before using. The pulp will be “scoopable.”

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