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

Why Youโll 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. Itโs 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, itโs easy to make with just 10 inexpensive ingredients, no eggs or dairy (so everyone can enjoy it), and simple step-by-step instructions. Whether youโre 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.
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
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).
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
Unripe persimmons have a very astringent sour flavor, so itโs important to wait until theyโre ripe to eat them. Once ripe, persimmons have an almost honey-like flavor, rich sweetness, and even cinnamon-like undertones.
Sure! But remember that sugar provides moisture as well as sweetness, so I donโt recommend removing too much.
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 theyโre soft and sweet before using them, otherwise it ruins the entire quick bread.
- Donโt 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.
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.
Easy Persimmon Bread
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 theyโre soft and sweet before using them, otherwise it’ll ruins the entire quick bread.
-
- Donโt 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
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.
So how many cups is a 3.9-ounce pack of unsweetened applesauce??
About ยฝ a cup ๐ 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 dadโs 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 ๐
Can this recipe be made as mini muffins?
Hi! You should be able to! You’ll just have to adjust the baking time ๐ 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!