Vegan Persimmon Bread
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.
Vegan Persimmon Bread
It’s a delicious way to enjoy persimmons and easy bread to make!
Warming and Flavorful Spices
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!
The Ingredients and Substitutes
- Sugar: ¾ cup of white sugar.
- Vegetable Oil: ¾ cup
- Unsweetened Applesauce: 1 cup
- Persimmon puree: 1 cup (homemade in a food processor or blender)
- Flour: 1 ¾ cup (can use almond or your favorite flour)
- Baking Powder: ½ teaspoon
- Baking Soda: 1 teaspoon
- Nutmeg: ½ teaspoon
- Cloves: ½ teaspoon
- Cinnamon: 2 teaspoons (ground)
- Salt: ½ teaspoon
How to Make Vegan Persimmon Bread?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Start making this delicious bread by preheating the oven to 350 degrees F.
- Next, blend sugar and oil in a large bowl. Mix in the applesauce and persimmon puree. Add the flour, baking powder, baking soda, nutmeg, ground cloves, and cinnamon and mix until thoroughly combined.
- Once everything is combined, add to a bread loaf pan. Bake for one hour. Check doneness by inserting a fork into the center of the loaf — if it comes out clean, it’s finished.
- Finally, let it cool completely and enjoy.
Recipe Notes & Tips
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.
Optional Add-Ins
- Feel free to top or mix in some of your favorite nuts into this recipe!
- You can substitute allspice if you don’t have all of the spices listed.
What Should I Serve with the Bread?
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!
FAQs
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.
More Fall Recipes You’ll Love
- Persimmon Pumpkin Chai Smoothie
- Chickpea Bread Stew
- Apple Coconut Curry
- The Perfect Fall Salad
- Pumpkin Muffins
- Creamy Roasted Red Pepper Chili
Photos by Alfonso Revilla
Persimmon Bread
Equipment
Ingredients
- 3/4 cup sugar
- 3/4 cup vegetable oil
- 1 cup unsweetened applesauce
- 1 cup persimmon puree
- 1 ¾ cup flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, blend sugar and oil. Mix in the applesauce and persimmon puree. Add the flour, baking powder, baking soda, nutmeg, ground cloves, and cinnamon and mix until thoroughly combined.
- Add to a bread loaf pan. Bake for one hour. Check doneness by inserting a fork into the center of the loaf — if it comes out clean, it’s finished.
- Let it cool completely and enjoy.
Nutrition
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