Old-fashioned Persimmon Pudding

Preparation:  30 min. Cooking: 1 min. Total: 31 min.
Recipe photo
  • nonstick cooking spray
  • 4 Cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 3 eggs , beaten
  • 2 Cup milk
  • 2 1/2 Cup persimmon pulp
  • 4 Tbsp butter , melted
Preheat oven to 300 ℉. Spray a 9x13 inch baking dish with cooking spray.

In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.
Calories
360 Cal
Fat
7.6 g
Carbs
66 g
Protein
8 g
Fiber
2 g
Sugar
33 g
Cholesterol
68 mg
Sodium
590 mg


Nutrients

Fiber     2 g
Fat     7.6 g
Sugar     33 g
Carbs     66 g
Protein     8 g
Calories     360 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     2.1 g
Fat, Sat     3.9 g
Fat, Trans     0.1 g
Fat, Percent     19 %

Vitamins

Vitamin, K     2.6 mcg     2.2 %
Vitamin, A     420 IU     14 %
Vitamin, B12     0.3 mcg     13 %
Niacin     3 mg     19 %
Riboflavin     0.4 mg     30 %
Vitamin, C     3.6 mg     4 %
Vitamin, D     24 IU     4 %
Vitamin, B6     0.1 mg     6.6 %
Vitamin, E     1.1 mg     7 %
Panto, Acid     0.5 mg     10 %
Choline     45 mg     8.2 %
Thiamin     0.4 mg     30 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     160 mg     23 %
Magnesium     25 mg     5.9 %
Copper     0.1 mcg     15 %
Fluoride     19 mcg     470 %
Zinc     0.7 mg     6.6 %
Cholesterol     68 mg     0.2 %
Sodium     590 mg     39 %
Selenium     19 mcg     35 %
Manganese     0.4 mg     5.6 %
Potassium     310 mg     6.6 %
Iron     2.8 mg     35 %