INGREDIENTS
2 cups
hachiya persimmon pulp (about 3 large or 4 medium fruits)
4 tbsp
melted unsalted butter
2
large eggs
1 cup
white sugar
1 cup
lightly packed brown sugar
1 tsp
vanilla extract
2 cups
all-purpose flour
1 tbsp
baking powder
1/2 tsp
salt
1 tsp
ground cinnamon
1 cup
chopped walnuts (optional)