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This moist, lightly spiced vegan persimmon bread is loaded with juicy bits of fresh persimmon and warm cinnamon. It’s made in two bowls with simple pantry ingredients, with no eggs or dairy, so it’s perfect for fall breakfasts, snacks, and holiday gatherings.
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If you love vegan pumpkin bread and apple cinnamon bread, this persimmon quick bread is the one to bake when persimmons show up at the market. It’s tender, not too sweet, and has a honey-like flavor from the fruit. For the holidays, try my cranberry orange loaf next.
Quick Glance
- Recipe Name: Vegan Persimmon Bread
- Why You’ll Love It: A moist, egg-free fall quick bread with juicy persimmon in every slice.
- Time and Difficulty: 15 minutes of prep and 30 to 35 minutes of baking, easy.
- Main Ingredients: Ripe persimmons, sugar, applesauce, vanilla, oil, plant-based milk, flour, baking soda, baking powder, cinnamon, and salt.
- Method: Toss the persimmons with sugar, stir in the wet ingredients, fold in the dry ingredients, and bake in a loaf pan.
- Texture and Flavor: Soft and tender, with a sweet, honey-like persimmon flavor and warm cinnamon.
- Quick Tip: Let the persimmons sit in the sugar for 5 minutes so they release their juices into the batter.
Table of Contents
What Makes This Vegan Persimmon Bread So Good
Persimmons are the overlooked stars of fall baking. This sweet fruit, with its honey and cinnamon notes, deserves more of the spotlight, and this bread is the perfect way to use it. Every slice is loaded with juicy persimmon, which is rich in fiber and antioxidants.
- Egg-free and dairy-free: Applesauce and plant-based milk keep it moist, so everyone can enjoy a slice.
- Simple ingredients: Just 10 pantry staples plus the persimmons.
- Two bowls: No mixer or special equipment needed.
- Not too sweet: Perfect for breakfast with coffee or as a light dessert.
- Freezer-friendly: Freeze a loaf now and enjoy it long after persimmon season ends.
- A reader favorite: It has a 5-star rating from 44 readers.
Have more persimmons? Try my persimmon muffins, persimmon cookies, homemade persimmon jam, or a fresh persimmon salad.
Vegan Persimmon Bread Ingredients
You’ll find the full amounts in the recipe card below.
- Persimmons: Use ripe persimmons. This recipe is made with ripe Fuyu persimmons, which are easy to dice. I haven’t tested this version with Hachiya persimmons yet (see the section below).
- Granulated sugar: Tossing it with the persimmons first draws out their juices and sweetens the fruit.
- Unsweetened applesauce: It replaces the eggs. One 3.9-ounce snack cup is about ½ cup.
- Vanilla extract: Rounds out the warm spice.
- Neutral oil: Like canola or vegetable oil, for a moist, tender crumb.
- Plant-based milk: Any unsweetened variety works.
- All-purpose flour: Spoon and level it so the bread isn’t dense.
- Baking soda and baking powder: Help the loaf rise and stay fluffy.
- Cinnamon and salt: Cinnamon adds warmth, and salt brings out the sweetness. Swap in my pumpkin pie spice mix for more spice.
Fuyu vs. Hachiya Persimmons
Unripe persimmons taste very astringent, so wait until they’re ripe. Once ripe, they have a rich, honey-like sweetness with cinnamon undertones.
- Fuyu persimmons: Squat and tomato-shaped, they’re sweet even while firm. They’re ripe when deep orange and slightly soft, and they’re the easiest to dice for this bread.
- Hachiya persimmons: Acorn-shaped and only sweet once they’re completely soft and jelly-like. I haven’t tested this version with Hachiya pulp yet, but if you try it, scoop out the pulp and stir it in with the applesauce.
- Ripening tip: To ripen persimmons faster, put them in a paper bag with an apple for a few days.
Recipe Variations
Here are a few ways to switch up this persimmon bread:
- Dried fruit: Add up to 1 cup of raisins or dried cranberries for sweetness and chew.
- Nuts or seeds: Add up to 2 cups of toasted pecans, walnuts, or pepitas.
- Ginger: Add finely minced fresh ginger or chopped crystallized ginger for a little heat.
- More spice: Add a pinch of nutmeg and cloves to the cinnamon.
- Citrus zest: Add a spoonful of orange or lemon zest for a fresh citrus note.
- Vegan chocolate chips: Fold in vegan white, semi-sweet, or bittersweet chocolate chips.
- Streusel topping: Sprinkle on a buttery, crunchy streusel, like the one on my vegan apple crumble.
- Citrus glaze: Drizzle the cooled loaf with a simple glaze of orange juice and powdered sugar.
How to Make Persimmon Bread
Before you start, preheat the oven to 350 degrees F (175 degrees C) and grease or line a 9×5-inch loaf pan with parchment paper.
Step 1: Sweeten the persimmons. Finely dice the persimmons and add them to a medium bowl with the sugar. Toss well and set aside for 5 minutes.
Step 2: Add the wet ingredients. Add the applesauce, vanilla, oil, and plant-based milk to the persimmons and stir. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Step 3: Make the batter. Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Step 4: Bake and cool. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a skewer inserted in the center comes out mostly clean. Let it cool in the pan for 15 minutes, then lift it out and let it cool completely before slicing.
PRO TIP: If the top is browning too fast, cover the pan loosely with foil.
Toni’s Recipe Tips
- Measure the flour correctly: Too much flour makes a dense, dry loaf. Fluff it up in the bag, spoon it into the measuring cup, and level it with the back of a knife.
- Use ripe persimmons: Unripe persimmons taste bitter and chalky, so make sure they’re soft and sweet before you bake.
- Don’t overmix: Mix the batter until just combined so the bread stays tender.
- Check it early: Ovens and pans vary. Start checking at 30 minutes, and if the skewer comes out wet, keep baking in 5-minute increments.
- Let it rest in the pan: It’s fragile right out of the oven and slices cleanly once it has cooled.
Serving Suggestions
Enjoy a slice on its own, toasted, or with a smear of vegan butter, a spoonful of persimmon jam, a dollop of vegan whipped cream, or a scoop of dairy-free vanilla ice cream. It’s also lovely next to a spiced persimmon smoothie for breakfast.
Make Ahead and Storage
- Room temperature: Store the fully cooled bread in an airtight container or wrapped in plastic wrap for 3 to 5 days.
- Fridge: Keep it in an airtight container lined with paper towels for up to 7 days.
- Freezer: Wrap the loaf whole or sliced (with parchment paper between the slices) in plastic wrap, then place it in a freezer bag or Stasher bag for up to 3 months. Thaw it overnight in the fridge.
- Make ahead: Bake it a day ahead for a holiday brunch. It slices even better the next day.
Persimmon Bread FAQs
This recipe is made with ripe Fuyu persimmons, since they’re easy to dice and hold their shape in the bread. I haven’t tested this version with Hachiya persimmons yet, but if you try it, scoop out the very soft pulp, stir it in with the applesauce, and let me know how it goes in the comments!
Insert a skewer or toothpick into the center. It should come out mostly clean, with a few moist crumbs. If it comes out wet, bake for 5 more minutes and check again.
Sure! Just remember that sugar adds moisture as well as sweetness, so I don’t recommend removing too much.
Yes! Divide the batter into a lined muffin tin or mini loaf pans and adjust the baking time. Muffins take about 15 to 20 minutes, and mini loaves take about 20 to 25 minutes.
I haven’t tested it yet, but a 1:1 gluten-free all-purpose flour blend should work. The loaf may be a little denser. If you try it, let me know how it goes in the comments!
More Vegan Quick Bread Recipes
Vegan Breakfasts
Vegan Cranberry Orange Bread
Vegan Appetizers
Sweet Potato Bread
Vegan Desserts
1-Bowl Easy Vegan Zucchini Bread
Vegan Desserts
Easy Banana Peach Bread
If you tried this vegan persimmon bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Persimmon Bread
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Ingredients
- 2 ripe persimmons Fuyu, diced
- ⅓ cup (67 g) granulated sugar
- 1 (3.9-ounce / 111 g) cup unsweetened applesauce about ½ cup
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (60 ml) neutral oil
- ⅓ cup (80 ml) plant-based milk
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a mixing bowl, toss the diced persimmons with the sugar and set aside for 5 minutes.
- Add the applesauce, vanilla extract, oil, and plant-based milk and stir to combine.
- In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a skewer inserted in the center comes out mostly clean. If it comes out wet, keep baking in 5-minute increments.
- Let the bread cool in the pan on a cooling rack for 15 minutes. Lift it out with the parchment paper and let it cool completely before slicing.
Notes
- Spoon the flour into the measuring cup and level it with a knife, since too much flour makes the bread dense and dry.
- Use ripe persimmons. Unripe persimmons taste bitter and chalky.
- This recipe is made with ripe Fuyu persimmons, which are easy to dice. I haven’t tested this version with Hachiya pulp yet.
- Mix the batter just until combined so the bread stays tender.
- If the top browns too quickly, cover the pan loosely with foil.
- Let the bread cool before slicing, since it’s fragile when hot.
- Store it in an airtight container for 3 to 5 days at room temperature or up to 7 days in the fridge, or freeze it for up to 3 months.
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Seems to me that 2 Hachiya persimmons would be about 4 Fuyu persimmons. Would this be about the right exchange?
That sounds about right! Hope you enjoy this persimmon bread 🙂
Hi, what kind of persimmons did you use? Can you use fuyu?
Fuyu works! Hope you enjoy this persimmon bread recipe 🙂
I made this recipe a few times over the last few years. The recipe is different than I remember it, and I see it says it was updated last December. Do you have the original recipe anywhere that I could use? I liked the recipe I have used in the past.
Hi Rebecca! Thank you so much for making this bread over the years. We refreshed the recipe last December, but here’s the earlier version:
Ingredients: ¾ cup sugar, ¾ cup vegetable oil, 1 cup unsweetened applesauce, 1 cup persimmon puree (from very ripe Hachiya persimmons), 1 ¾ cups flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
Instructions: Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix the sugar and oil, then stir in the applesauce and persimmon puree. Add the flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon, and mix until combined. Pour the batter into a greased loaf pan and bake for about 1 hour, until a fork inserted in the center comes out clean. Let it cool completely before slicing.
If that’s not quite the version you remember, you can also find older copies of this page on the Wayback Machine (web.archive.org). Enjoy!
So how many cups is a 3.9-ounce pack of unsweetened applesauce??
About ½ a cup 🙂 Enjoy!
I made 3x the recipe today with some tweaks:
– 100% persimmons (subbed apple sauce for persimmons since we have an abundance of persimmons here)
– 1 chia egg
– 1 tsp vanilla
– 1/4 C chopped dried persimmon (we have sooooo much persimmon!!)
– 1/4 C chopped pecans (just what was in my pantry)
The bread turned out super moist, bouncy, and flavorful. My dad’s request for the dried fruit & nuts added some nice texture to the bread too. 3x yielded 2 large loaves, 2 minis, 6 small muffins, 1 cat head shaped loaf. Thanks so much for this recipe!
Wow. I bet it was so amazing! Thank you for sharing your subs and add-ins!
Has anyone tried doing an all persimmon version? I have so many persimmons!!
That sounds amazing! Please let us know if you give it a go 🙂
Can this recipe be made as mini muffins?
Hi! You should be able to! You’ll just have to adjust the baking time 🙂 Enjoy!
Just made this with hachiya persimmons growing on a tree in my community. I added pecans and hoshigaki (dried persimmons) and sliced a slightly unripe fruit on top. I baked 4 mini-loaves rather than one large one. Delicous!
So glad you enjoyed it!
That is so awesome! I bet they were extra fresh!
This recipe is so tasty and full of persimmon flavour. Love it
Yessss! The persimmon flavor is the best!
I love this persimmon bread! The recipe is so easy and the bread full of flavor. Thank you for sharing!
So glad you enjoyed the bread! It’s a great one!
Oh wow, this is a very interesting and unusual recipe. I need to go get some persimmon and start making this delicious bread recipe!
You’re going to love it! It’s so delicious!
So nice to have a plant-based version of my beloved persimmon bread. I love baking with persimmons and they are all over in my area.
Love that! Persimmons are the best!