Easy Persimmon Bread

5 from 7 votes

This moist vegan persimmon bread is lightly spiced with cinnamon and loaded with juicy persimmon. It's egg-free, dairy-free, and made in two bowls with simple pantry ingredients!

Prep Time15

Cook Time35

Cooling time15

Total Time1 5

Course: Bread

Cuisine: American

Diet: Vegan

Servings: slices

Calories: 218kcal

Author: Toni Okamoto

Equipment

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 9x5-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.

Nutrition