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

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Course: Dessert

Cuisine: American, Southern

Keyword: Vegan Persimmon Bread Recipe

Prep Time: 15

Cook Time: 1

Servings: servings

Calories: 158kcal

Ingredients

1/4 cup water
2 tablespoons ground flax seeds
1 1/2 cups all purpose gluten-free flour
1/2 cup almond flour or almond meal
1 cup coconut sugar
2 teaspoons baking powder
1 teaspoon pumpkin spice (optional)
1/4 teaspoon salt
1 cup persimmon pulp
1/3 cup coconut oil melted
1 teaspoon vanilla
1/2 cup raisins
1/4 cup pecans

Instructions

Preheat oven 350 degrees F. Line 9x3 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