From the author, Toni Okamoto: I’ve been fortunate to have been given several bags of free persimmons this year. Depending on where you live, they can be rather pricey, but if you have never tried one ... it’s well worth the investment! I personally like to eat Fuyu raw and bake with Hachiya. That’s the kind I used for this vegan persimmon bread recipe.
To puree the persimmon, I just threw it in my tiny two-cup food processor, but if you don’t have one, a blender will do just fine. This recipe has all the season’s winter spices, and just like how you use overripe bananas for banana bread, you get to use those overripe persimmons for this bread!
This is a good article about the different types of persimmons (click on the photo):
From Plant-Based on a Budget: If you are constantly on the lookout for an amazing plant-based sweet bread recipe, then you’ve hit the fall/winter jackpot. This sweet and dense Persimmon Bread is so good and so cozy, it might give your go-to banana bread recipe a run for its money.
It's a delicious way to enjoy persimmons and easy bread to make!
This Persimmon Bread recipe was made to be eaten during the chilly season when you can pick persimmons right off the tree. Its warming spices make it so ideal for cozying up at home with a delicious cup of tea. But it’s not only comforting because of the idea of being indoors when the weather outside is frightful (like the Frank Sinatra song!), there are actual physiological effects involved. Spices have a real effect on our bodies, so there’s a proven reason why we prefer certain spices in the winter and some in the warmer months. This bread recipe has most of those our bodies crave in the winter, so embrace it in months to come!
As we know, many spices have fantastic health benefits. For example, cinnamon, among other things, can lower our blood sugar levels while also reducing heart disease risk factors. Such an incredible feat!
If you are ready for a tasty winter treat, you need to give this Vegan Persimmon Bread a try! Perfect for an afternoon tea!
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Tips for pureeing your own Persimmons: Pull stems off persimmons, cut fruit in half, and scoop pulp from skin with a spoon; discard any seeds. You should have 2 cups of pulp. In a food processor or blender, whirl persimmon pulp until pureed.
This Vegan Persimmon Bread recipe goes great as a breakfast or dessert dish. Serve it with a side of fruit or a delicious Persimmon Pumpkin Chai Smoothie!
What kinds of persimmons should I use?
Use very ripe and mushy persimmons. The riper, the sweeter. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter.
Can I freeze this bread?
Yes, you can freeze slices, half loaves, or whole loaves. Ensure your bread is tightly wrapped, and then freeze for up to three months.
What should I do with the persimmon skin?
Discard as much of the persimmon skins as possible when baking for the smoothest texture.
Photos by Alfonso Revilla
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