Anita's Persimmon Pudding

Anita's Persimmon Pudding

Preheat oven to 350°.

2-1/4 cups Persimmon pulp 
3 eggs
3 cups sweet (whole) milk
1 tsp Baking powder
1 tsp Cinnamon
2 cups Flour
1 cup white sugar
1 cup brown sugar
1/2 cup melted butter
1 tsp Baking soda
1/3 tsp Nutmeg

Mix all together, it makes a thin batter. Pour into 2 loaf pans or one 9" x 9" baking pan.

Bake until a knife inserted comes out clean, 1/2 to 1 hour depending on size of pan used.  Freezes well.



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