Everyone loves to have bread for breakfast or as a snack. I bet you’ll fall in love with this amazing vegan persimmon bread. It is made with juicy ripe Florida-grown persimmons, pecans, and raisins and sweetened with coconut sugar. 

This bread is moist and full of persimmon flavor that blends so well with the spices. If you are a persimmon and bread lover, this is an amazing way to try out this 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. 

Also see, Persimmon Smoothie, Vegan Persimmon Cookies and Vegan Persimmon Banana Muffins.

persimmon fruit on tree

Why You’ll Love This Recipe

  • My family, especially kids, love to have this amazing bread as breakfast or dessert. 
  • It is prepared with handy ingredients that you will usually use for baking. 
  • It uses seasonal fruits, which is an excellent way for you to try them in different ways. 
  • You can also prepare it as a holiday gift or serve it at a family gathering as a side dish. 
  • Moreover, you can prepare this amazing bread ahead of time. 

Vegan Persimmon Bread Recipe

Persimmon Health Benefits

 

The persimmon is harvested in late autumn and may remain on the tree throughout the winter. The color varies from yellow to dark red-orange depending on the strain. 

 

Some persimmons are spherical, while others resemble an acorn or a pumpkin. They can range in size from a half-dollar to a small grapefruit.

 

Vitamins, minerals, antioxidants, and fiber are abundant in persimmons, and each of them has important health benefits. They are available in many markets during the season and are great on their own or in cooked foods and baked pastries.

Here are some important health benefits of persimmon that you should know,

  • Great Source of Antioxidants

You will be surprised to know that carotenoid and flavonoid antioxidants found in many brightly colored fruits and vegetables are abundant in persimmons.

 

Diets high in beta-carotene, a pigment found in persimmons, have been related to a lower risk of heart disease, lung cancer, colorectal cancer, and metabolic disorders in many studies.

  • Improve Heart Health

Persimmons can help prevent heart disease by keeping your arteries clear. Persimmons are high in dietary fiber, antioxidants, and minerals, all of which are important components of an antiatherosclerotic diet. The tannin-rich fiber in persimmons has shown to be useful in lowering excessive cholesterol.

  • Better Eye Health

Persimmons can help you maintain good eye health. One serving provides more than half of the daily required vitamin A consumption, which is vital for vision. Furthermore, the peel of the persimmon is high in lutein, which is believed to help protect against eye illness.

A study of many participants discovered that those who took the most lutein and zeaxanthin had a 40% lower risk of getting age-related macular degeneration than those who consumed the least. 

  • Prevents Diabetes 

Flavenoids found in the peel of a persimmon have been shown to have anti-diabetic and antioxidant properties. 

They prevent the production of advanced glycation end products (AGEs), which are toxic molecules formed when protein or fat in the blood interacts with sugar. AGEs have been related to the onset of diabetes as well as the disease’s long-term health problems.

  • Reduce Inflammation

Anti-inflammatory foods can assist in reducing inflammation and reduce disease risk. 

Persimmons are a good source of vitamin C, a powerful antioxidant. In fact, one persimmon provides 20% of the required daily intake. Vitamin C helps to protect cells from free radical damage and reduces inflammation in the body.

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

Why is This Persimmon Bread Worth trying!

 

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!

 

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. 

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

Ingredients You’ll Need

  • Persimmon pulp: You will need the pulp of persimmon to prepare this amazing bread. You can get them from any grocery store in the fall and winter seasons.   
  • Ground flax seeds: It works as an egg substituter which is great for making doughs for bread.  
  • All-purpose gluten-free flour: It works better in baking and adds a texture to the bread. 
  • Almond flour or almond meal: This flour is mostly used in savory recipes and works as a binding agent.  
  • Coconut sugar: This sugar is amazing and melts perfectly with the dough.
  • Baking powder: It is an amazing ingredient used in most baking goods to increase puffiness and lighten the bread’s texture.  
  • Vanilla: It’s often used in baked goods and desserts for its soft and sweet flavor. 
  • Pumpkin spice: It’s often made with cinnamon, ginger, nutmeg, and cloves mixture. 
  • Raisins: It’s an excellent addition to baking goods, which helps to absorb moisture and makes the bread less moist.  
  • Pecans: They add a great nutty texture and flavor to your bread. 

How to Choose Perfect Persimmon?  

I will always recommend using Hachiya persimmons, which have thin, deep orange skins and look like a heart shape. Try to get ripe persimmons as they are very soft, and you can make pulp from that easily. 

Make sure to eat them within a day or two and store them in the refrigerator. Also, you can get canned persimmon pulp from any shop. 

How Do I Pulp Persimmons? 

  • Wash the persimmons thoroughly in cold water and dry them. 
  • Take out the stems and slice the persimmons in half. Use a spoon to remove seeds and place the fruit in a blender and puree. 
  • Pour the prepared persimmon puree into the bowl and start pressing it with a spoon to smooth it out.    

How To Make Persimmon Bread?

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

 

Vegan Persimmon Bread Recipe

 


 

How to Store Persimmon Bread?

  • Place the persimmon bread in an airtight container and store them on the counter for at least 5 days.
  • Let the bread cool at room temperature, and wrap it in a foil or freezer bag for up to 3 months. The foil will help prevent the bread from going stale. 
  • Avoid keeping bread in the refrigerator as it stales up to 6 times faster than keeping the bread on the counter.     

Serving Suggestions

  • Toast the bread slices in the toasted and spread butter on top, 
  • Spread apple jam on top and have it beside some ice cream. 
  • You will love to have them with some fresh smoothies or tea. 
  • You can serve them beside some seasonal fresh fruits.  

Additional Tips and Tricks

  • To prevent persimmon bread stickiness, make sure you use a non-stick pan or line your loaf pan with parchment paper. 
  • Use the ingredient at room temperature to make sure you get the best texture in the bread. 
  • I have used ripe persimmon for this recipe to make sure the bread turns out sweet and moist. Keep it in the oven longer, like 5 to 10 minutes, to make sure it’s baked perfectly. 
  • Don’t want to use pecans? Try to add cashews, almonds, or walnuts. 
  • Want to add some kick? Add a little bit of dried ginger to the bread. 
  • You can try adding some dried cranberries to get a bit tarty texture. 

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Vegan Persimmon Bread Recipe on white plate

Vegan Persimmon Bread Recipe

Everyone loves to have bread for breakfast or as a snack. I bet you’ll fall in love with this amazing vegan persimmon bread. It is made with juicy ripe Florida-grown persimmons, pecans, and raisins and sweetened with coconut sugar. 
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Southern
Keyword: Vegan Persimmon Bread Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16 servings
Calories: 158kcal

Ingredients

Instructions

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

Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 52mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg