Fall

Persimmon Pudding

Name: Persimmon Pudding
Yield: Makes 1 loaf
Ingredients: 1 cup persimmon pureé; 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

by: Lizthechef

January 17, 2013

1 Ratings

Makes 1 loaf

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Author Notes

This recipe comes from my friend Catherine, whose neighbor had a persimmon tree. Cathy sent me home from LA with a bag of ripe persimmons and a version of this recipe, many years ago.This makes a dense bread that resembles the texture of a plum pudding, hence the name. Do not make the mistake I made last year when I used Hachiya (in my photo) instead of Fuyu persimmons. The Hachiya never get soft as do the Fuyus. NOTE: don't go out and buy walnut oil. Any vegetable oil will do. —Lizthechef

What You'll Need

Ingredients

1 cup persimmon pureé
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

Directions

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

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7 Reviews

Carl November 30, 2014

I think you are mistaken. The Hachiya almost always are soft when ripe. They are the non-flat persimmons.

Jay P. December 19, 2013

We would like to know the source of the plate shown in the picture with the persimmon "pudding".

Lizthechef December 19, 2013

Oh gosh, I have so many props that I use in my posts - I forget where I picked up the plate, possibly Crate & Barrel or World Market? It was several years ago so you won't find it stocked at either plate now...

Lizthechef January 18, 2013

Whoops - I have my names incorrectly paired with the 2 types of persimmons - sorry, but the apple-shaped fruit are Fuyus, yes?

hardlikearmour January 18, 2013

Yep! I think of them as tomato-shaped = sweet vs. acorn-shaped = astringent.