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Fluffy, moist, and subtly spiced, this easy persimmon bread is the ultimate seasonal treat. Plus, itโ€™s egg-free, dairy-free, and optionally gluten-free!

completed Easy Persimmon Bread on parchment paper
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Why Youโ€™ll Love This Recipe

Persimmons may not be the star of fall baking like apple (26 amazing vegan apple recipes) and pumpkin recipes (24 easy vegan canned pumpkin recipes), but this sweet fruit, with its ‘honey’ and cinnamon undertones, definitely deserves a bit of the spotlight. This easy persimmon bread recipe is the perfect way to use them. Itโ€™s moist, tender, not too sweet, and loaded with chunks of juicy persimmon (which contain plenty of vitamins, antioxidants, and fiber!) in every bite.

Best of all, itโ€™s easy to make with just 10 inexpensive ingredients, no eggs or dairy (so everyone can enjoy it), and simple step-by-step instructions. Whether youโ€™re enjoying it fresh from the oven or pulling a frozen loaf out months later (perfect for enjoying out of season!), this bread is guaranteed to impress.

Ingredient Notes

Refer to the recipe card for the full list of ingredients, substitutes, and quantities.

process shot showing ingredients for Easy Persimmon Bread on a white surface

Tasty Recipe Variations

  • Dried fruit: Add up to 1 cup of raisins or cranberries to the vegan persimmon bread for sweetness and chew.
  • Nuts/seeds: Add up to 2 cups of toasted pecans, walnuts, or pepitas.
  • Ginger: Add finely minced fresh ginger or chopped crystallized ginger for zingy heat.
  • Spices: Add to the cinnamon with a pinch of nutmeg and cloves for extra warmth.
  • Citrus zest: Add a spoonful of orange or lemon zest for subtle citrusy brightness.
  • Vegan chocolate: Add dairy-free white, semi-sweet, or bittersweet chocolate chips/chunks.
  • Streusel topping: For sweet, ‘buttery’, crunch โ€“ like the one I use over this vegan apple crumble.
  • Citrus glaze: Make a simple glaze of orange juice + powdered sugar.

How to Make Persimmon Bread

process shot showing persimmon in a bowl
process shot showing mixing wet ingredients in a bowl

Step 1: First, preheat the oven to 350F/175C and grease or line a 9×5-inch loaf pan with parchment paper. Next, finely dice the persimmons and transfer them to a medium bowl with the sugar. Toss well and set aside for 5 minutes.

Step 2: Then, add the applesauce, vanilla, oil, and plant milk, stir, and set aside. In a separate bowl, mix the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt).

process shot showing mixing batter for persimmon bread in bowl
process shot showing batter for persimmon bread in bread pan

Step 3: Combine the wet and dry ingredients and mix until only just incorporated, being careful not to overmix it.

Step 4: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer/knife inserted in the center comes out mostly clean. Transfer the baked vegan persimmon bread to a cooling rack and let it cool for at least 15 minutes before removing the loaf from the pan to fully cool, slice, and enjoy!

If the top is browning too fast, cover the pan loosely with foil.

Enjoy a slice alone or with lashings of vegan butter, persimmon jam, a little vegan whipped cream, and/or a scoop of dairy-free vanilla ice cream.

FAQs

What do persimmons taste like?

Unripe persimmons have a very astringent sour flavor, so itโ€™s important to wait until theyโ€™re ripe to eat them. Once ripe, persimmons have an almost honey-like flavor, rich sweetness, and even cinnamon-like undertones.

Can I reduce the amount of sugar?

Sure! But remember that sugar provides moisture as well as sweetness, so I donโ€™t recommend removing too much.

Could I use the batter for muffins/ mini loaves?

Sure! Just divide the batter into your mold of choice and adjust the baking time accordingly. Muffins should take 15-20 minutes. Mini loaves, 20-25 minutes.

Pro Recipe Tips

  • Measure the flour correctly: Using too much leads to dense, dry bakes. Fluff it up in its bag, spoon it into the measuring cup, then use the back of a knife to level the top.
  • Use ripe persimmons: Unripe persimmons are super bitter. Make sure theyโ€™re soft and sweet before using them, otherwise it ruins the entire quick bread.
  • Donโ€™t over-mix: Overworking the gluten can lead to dense, gummy, unpleasant persimmon bread. Mix the batter until only just combined.
  • Let it rest in the pan: It’s fragile right out of this oven and may fall apart if you try to slice it too soon.  
completed Easy Persimmon Bread on parchment paper

Storage Instructions

Room temperature: Store the fully cooled vegan persimmon bread in an airtight container/wrapped with plastic wrap for 3-5 days.

Fridge: In an airtight container lined with paper towels for up to 7 days.

Freezer: Whole or sliced (with parchment paper between, to prevent sticking), wrapped in plastic wrap, in a Ziplock/Stasher, for up to 3 months. Then, thaw overnight in the fridge.

completed Easy Persimmon Bread in a storage container

Easy Persimmon Bread

5 from 1 vote
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 1 loaf
Fluffy, moist, and subtly spiced, this easy persimmon bread is the ultimate seasonal treat. Plus, itโ€™s egg-free, dairy-free, and optionally gluten-free!

Ingredients 

  • 2 ripe persimmons diced
  • โ…“ cup of granulated sugar
  • 1 (3.9-ounce) pack of unsweetened applesauce
  • 1 teaspoon of vanilla extract
  • ยผ cup of neutral oil
  • โ…“ cup of plant-based milk
  • 2 cups all-purpose flour
  • 1 teaspoon of baking soda
  • ยฝ teaspoon of baking powder
  • ยผ teaspoon of salt
  • 1 teaspoon of cinnamon

Instructions 

  • Preheat the oven to 350 degrees F. and line a loaf pan with parchment paper.
  • In a medium mixing bowl, mix the persimmons with the sugar. Stir and set aside for 5 minutes.
  • Add the applesauce, vanilla extract, oil, and plant-based milk. Stir and set aside.
  • In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Mix well and add the dry ingredients to the bowl with the wet ingredients. Mix well, but do not overmix.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes. Check if it is ready by inserting a clean fork into the bread. If it comes out clean, it's ready. If it comes out covered with batter, cook in increments of 5 minutes until it comes out mostly clean. Do not overcook or it will dry out.
  • Place the pan on a cooling rack and allow it to cool in the pan for 15 minutes. Lift the parchment paper along with the brad and place it on a cooling rack. Allow it to fully cool down.

Notes

    • Measure the flour correctly: Using too much leads to dense, dry bakes. Fluff it up in its bag, spoon it into the measuring cup, then use the back of a knife to level the top.
    • Use ripe persimmons: Unripe persimmons are super bitter. Make sure theyโ€™re soft and sweet before using them, otherwise it’ll ruins the entire quick bread.
    • Donโ€™t over-mix: Overworking the gluten can lead to dense, gummy, unpleasant persimmon bread. Mix the batter until only just combined.
    • Let it rest in the pan: It’s fragile right out of this oven and may fall apart if you try to slice it too soon. ย 

Nutrition

Calories: 2164kcalCarbohydrates: 385gProtein: 29gFat: 61gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 36gTrans Fat: 0.2gSodium: 2008mgPotassium: 1407mgFiber: 9gSugar: 78gVitamin A: 38IUVitamin C: 223mgCalcium: 372mgIron: 21mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Bread
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚

About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 1 vote

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Comments

  1. 5 stars
    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 dadโ€™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!

  2. 5 stars
    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!

  3. 5 stars
    I love this persimmon bread! The recipe is so easy and the bread full of flavor. Thank you for sharing!

  4. 5 stars
    Oh wow, this is a very interesting and unusual recipe. I need to go get some persimmon and start making this delicious bread recipe!

  5. 5 stars
    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.