Vegan Persimmon Bread Recipe

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Vegan Persimmon Bread Recipe

This Vegan Persimmon Bread Recipe is moist and delicious, made with juicy ripe Florida grown persimmons, pecans, raisins and sweetened with coconut sugar. This persimmon bread recipe is vegan, gluten-free, healthy and scrumptious!

Vegan Persimmon Bread Recipe

Just before Hurricane Irma passed through Florida, a friend of ours gave us a bag of juicy ripe Hachiya persimmons that he picked from his tree. He made sure he picked them before Irma blew them away. I love persimmons but you can only eat so much, so I decided to use up the leftovers and make this delicious Persimmon Bread. 

Check out my other Gluten-Free, Vegan Bread:

  1. Vegan Lemon Pound Cake
  2. Strawberry Banana Bread
  3. Blueberry Lemon Bread
  4. Vegan Skillet Cornbread
  5. Berry Banana Bread

Vegan Persimmon Bread Recipe

I made the persimmon bread recipe 3 times and fell in love. I was inspired by Lucille Ball’s Persimmon Cake Recipe, which I found online.

I made my recipe very simple, without much-added spices, so I could get to enjoy the taste of the persimmon. It was really delicious and filling, the perfect recipe for the holidays. You can add about 1 teaspoon of your favorite pumpkin spice to this recipe.

Vegan Persimmon Bread Recipe

My friends, Hurricane Irma passed through without any significant damages. We are so happy and thankful that we were spared, yet very sad for those who were affected, and hope they have a speedy return to normalcy. I was fortunate to cook for a shelter during Irma, which helped me to stay focused and not worry.

It was such a beautiful experience, in which I have made several new friends.

Vegan Persimmon Bread Recipe

How To Make Persimmon Bread

Make sure to use the ripe soft pulp of the Hachiya persimmon, and not the Fuyu variety, which is more crunchy. I mashed mine with a fork. You can use walnuts instead of pecan or just leave it out if you prefer.

Looking For More Inspiration?

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(Per portion)
  • Energy: 246 kcal / 1028 kJ
  • Fat: 10 g
  • Protein: 2 g
  • Carbs: 38 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 1 h
  • Ready in: 1 h 15 min
  • For:
  • 16 servings



  1. Preheat oven 350 degrees F. Line 9x3 loaf pan with parchment paper and lightly grease, set aside.
  2. Mix water with flax seeds in a bowl and set aside for 5 minutes.
  3. In a large bowl, combine gluten-free all purpose flour, almond flour, coconut sugar, baking powder, salt
  4. In a small bowl mix coconut oil, vanilla, persimmon puree and flax seed mixture.
  5. Stir wet ingredients into dry ingredients until fully combined. Stir in raisins and pecans.
  6. Scoop batter into prepared loaf pan and bake for 1 hour or until toothpick inserted into center comes out clean.
  7. Remove loaf from oven and allow to cool for 10 minutes in the loaf pan before removing to a cooling rack to cool completely.
  8. Bread keeps for about 5 days in airtight container and freezes well


Vegan Persimmon Bread

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. jen louise
    November 27, 2020

    Would live to make this can I use ww flour? Do I need to change any other ingredients?

    • Michelle Blackwood, RN
      November 27, 2020

      Jen, I only tried it with gluten-free flour. If it works for you please let us know.

      • Marlene
        December 22, 2020

        Can you substitute with coconut flour?

  2. Pamela
    November 23, 2020

    I made two loaves today….one for us and one to give away for Thanksgiving to our tenant. It was delicious and sort of like a pudding cake as persimmon cakes tend to be! Thank you Michelle for your recipes and efforts!

  3. Shilpa
    November 16, 2020

    Woww so delicious!! I replaced the raisins with chopped dates as that is all I had, and I baked them in a muffin tin at 375F for about 20 mins. This will make a great breakfast. Thank you!

  4. Wanda
    January 21, 2018

    Yumm love persimmons

  5. Vicki
    October 17, 2017

    I can’t wait to trying this. I bake with my fuyu when they get soft, and I have some now!

    • Michelle Blackwood
      October 18, 2017

      That’s great Vicki, hope you enjoy!