Fluffy, moist, and gently spiced, this easy persimmon bread is a cozy seasonal favorite. It’s naturally egg-free and dairy-free, and can be made gluten-free if you substitute the flour.
Why You’ll Love This Vegan Persimmon Bread Recipe
Persimmons are an underappreciated fall fruit with honeyed sweetness and warm, cinnamon-like undertones. This persimmon bread highlights that flavor while staying tender and not overly sweet. The loaf is studded with juicy persimmon pieces, giving each slice a pleasant burst of fruit.
The recipe uses simple, budget-friendly ingredients and straightforward steps, making it approachable for bakers of all levels. It’s flexible too: you can eat it warm from the oven, keep a loaf in the freezer for months, or adapt the batter for muffins or mini loaves.
Ingredient Notes
See the recipe card below for full ingredient amounts and optional substitutes. Key points: use ripe persimmons, measure flour accurately, and choose a neutral oil and your preferred plant milk.
Recipe Variations
- Dried fruit: Stir in up to 1 cup of raisins or dried cranberries for extra chew and sweetness.
- Nuts/seeds: Add up to 2 cups of toasted pecans, walnuts, or pepitas for crunch.
- Ginger: Finely minced fresh ginger or chopped crystallized ginger adds a bright, spicy note.
- Spices: Complement the cinnamon with a pinch of nutmeg and cloves for extra warmth.
- Citrus zest: Add a teaspoon of orange or lemon zest to brighten the flavor.
- Vegan chocolate: Fold in dairy-free chocolate chips or chunks for an indulgent touch.
- Streusel topping: A simple streusel adds a sweet, crunchy finish.
- Citrus glaze: Make a quick glaze from orange juice and powdered sugar to drizzle over the cooled loaf.
How to Make Persimmon Bread
Step 1: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. Dice the ripe persimmons and toss them with the sugar in a medium bowl. Let sit for about 5 minutes.
Step 2: Add the applesauce, vanilla, oil, and plant milk to the persimmons, stir to combine, and set aside. In another bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
Step 3: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the loaf tender.
Step 4: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a skewer inserted near the center comes out mostly clean. Let the loaf cool in the pan on a rack for 15 minutes before removing to finish cooling, then slice and serve.
If the top browns too quickly, cover the pan loosely with foil for the remaining bake time.
Serve a slice plain or with vegan butter, persimmon jam, a dollop of vegan whipped cream, or dairy-free vanilla ice cream.
FAQs
Ripe persimmons are sweet with a honey-like flavor and subtle spice notes; unripe persimmons are astringent and should be avoided for baking.
Yes. You can reduce the sugar, but note that it contributes to moisture as well as sweetness, so reduce cautiously.
Absolutely. Divide the batter into muffin tins (bake about 15–20 minutes) or mini loaf pans (about 20–25 minutes) and adjust baking time as needed.
Toni’s Recipe Tips
- Measure flour correctly: Fluff the flour, spoon it into the measuring cup, and level with a knife to avoid a dry, dense loaf.
- Use ripe persimmons: They should be soft and sweet—unripe fruit is astringent and will ruin the flavor.
- Don’t overmix: Mix until just combined to keep the texture light and tender.
- Let it rest: Allow the loaf to cool briefly in the pan before slicing; it’s fragile right out of the oven.
Storage Instructions
Room temperature: Store the fully cooled loaf in an airtight container or wrapped for 3–5 days.
Fridge: Keep in an airtight container (line with paper towels to absorb moisture) for up to 7 days.
Freezer: Freeze whole or sliced (place parchment between slices) wrapped tightly for up to 3 months. Thaw overnight in the refrigerator.
Easy Persimmon Bread
Ingredients
- 2 ripe persimmons diced
- ⅓ cup granulated sugar
- 1 (3.9-ounce) pack unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup neutral oil
- ⅓ cup plant-based milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Instructions
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Preheat the oven to 350°F and line a loaf pan with parchment paper.
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In a medium bowl, toss the diced persimmons with the sugar and let sit for 5 minutes.
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Add applesauce, vanilla, oil, and plant milk to the persimmons and stir to combine.
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In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture and fold until just combined—do not overmix.
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Transfer the batter to the prepared pan and bake 30–35 minutes, or until a skewer comes out mostly clean. If needed, bake in 5-minute increments to avoid overbaking.
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Cool the pan on a rack for 15 minutes, then lift the loaf out on the parchment and allow it to cool completely before slicing.
Notes
- Measure the flour correctly: Fluff, spoon, and level to avoid a heavy loaf.
- Use ripe persimmons: They should be soft and sweet—unripe fruit is astringent.
- Don’t over-mix: Mix until just combined to preserve a light texture.
- Let it rest in the pan: The loaf is fragile when hot; wait before slicing.
Nutrition
Carbohydrates: 385g
Protein: 29g
Fat: 61g