Old-Fashioned Persimmon Pudding

This is an old-fashioned persimmon pudding recipe, not a cold and creamy pudding. It's very moist, similar to the consistency of pumpkin pie filling.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 438 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 cup white sugar
• 1 teaspoon baking powder
• 4 cups all-purpose flour
• 2 cups milk
• 6 tablespoons butter, melted
• 3 eggs, beaten
• cooking spray
• 1 teaspoon cinnamon
• 0.5 teaspoon salt
• 2.5 cups persimmon pulp

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Step 2

Whisk flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, and salt together in a large bowl until thoroughly combined. Briefly beat eggs together in a separate large bowl, then whisk in milk until smooth.

Step 3

Add flour mixture to egg mixture in batches, alternating with persimmon pulp, mixing well after each addition. Stir in melted butter; transfer to the prepared baking dish.

Step 4

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool before serving.