Persimmon Pudding

January 17, 2013
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

  • Makes 1 loaf
  • 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
In This Recipe
  1. Preheat oven to 300 degrees.
  2. Combine the persimmon pureé 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.
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