Best Vegan Persimmon Bread Recipe for Moist, Sweet Loaf

When autumn arrives and persimmons start to flood the farmers’ markets, I can’t help but dream of baking the ultimate vegan persimmon bread. There’s something magical about the way ripe, honey-sweet persimmons melt into a rich, moist loaf, accented with warm spices and crunchy nuts.

Whether you’re vegan or just looking to enjoy a plant-based treat, this bread is sure to convert even the most skeptical eaters. The aroma alone will have everyone sneaking into the kitchen for a slice—perfect with coffee, tea, or a scoop of vegan ice cream.

This recipe is a staple in my kitchen, cherished for its simplicity, flavor, and nostalgic comfort. If you’re new to baking with persimmons, you’re in for a real treat.

Let’s dive in to make the best vegan persimmon bread you’ve ever tasted!

Why You’ll Love This Recipe

• Moist and Flavorful: Ripe persimmons make the crumb ultra-tender and naturally sweet.
• Simple, Wholesome Ingredients: No fancy vegan substitutes—just pantry staples and fresh fruit.
• Perfect for All Occasions: A cozy breakfast, festive brunch, or healthy dessert.
• Easily Customizable: Swap in your favorite nuts, dried fruit, or chocolate chips.
• Freezer Friendly: Make a double batch and freeze for when you need a quick snack.
• Allergy-Friendly: Dairy-free, egg-free, and can be made nut-free and gluten-free with simple swaps.

Baking vegan treats has never been so effortless and rewarding!

Ingredients

Equipment

• 9×5-inch loaf pan (standard size)
• Mixing bowls (one large, one medium)
• Whisk and/or spatula
• Measuring cups and spoons
• Food processor or blender (for persimmon puree)
• Cooling rack
• Parchment paper (optional, for easy removal)

Instructions

1. Prepare the persimmons: Wash and dry the persimmons. Slice off the tops and scoop out the pulp from 2 large, very ripe Hachiya persimmons. Discard skins and seeds. Puree the pulp in a food processor or blender until silky smooth. You should have about 1 1/2 cups of puree.
2. Preheat & prep the pan: Preheat your oven to 350°F (175°C). Lightly grease your 9×5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Mix wet ingredients: In a medium bowl, whisk the persimmon puree with brown sugar, oil, plant milk, vanilla extract, and lemon juice until fully combined and glossy.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no flour streaks remain. Do not overmix, or your bread will be dense.
6. Fold in extras: Gently fold in nuts and raisins (if using), saving a few for sprinkling on top.
7. Fill the pan: Scrape the batter into the prepared loaf pan, smoothing the top. Sprinkle reserved nuts and/or raisins for a beautiful finish.
8. Bake: Bake in the center of the oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool: Remove from oven and let cool in the pan for 10-15 minutes. Lift the loaf out using parchment and transfer to a cooling rack to cool completely.
10. Slice & enjoy: For best texture, let the bread cool fully before slicing. Serve thick slices plain, toasted, or with a smear of vegan butter.

Tips & Variations

Tip: Only use fully ripe Hachiya persimmons—the flesh should be custard-soft and almost jelly-like. Unripe Hachiyas are astringent!

• Nut-Free Option: Swap out nuts for pumpkin seeds or sunflower seeds.
• Gluten-Free: Substitute flour with a 1:1 gluten-free all-purpose blend.
• Extra Moist: Add 1/4 cup unsweetened applesauce or mashed banana for an even richer crumb.
• Chocolate Twist: Fold in 1/2 cup vegan chocolate chips for a decadent touch.
• Spice It Up: Add a pinch of ground cardamom or ginger for warmth.
• Make Muffins: Divide batter between muffin cups and bake at 350°F for 22-25 minutes.

“This bread gets even better on day two—wrap it tightly and enjoy the deepened flavors.”

Nutrition Facts

Values are estimates and will vary depending on exact ingredients and add-ins.

Serving Suggestions

• Enjoy warm with a cup of chai or your favorite coffee.
• Top a slice with vegan cream cheese for a tangy, creamy bite.
• Pair with a scoop of Cinnamon Pecan Ice Cream for a show-stopping dessert.
• Serve alongside a holiday brunch spread—try it with classic savory nibbles like Cheese Penny (veganized!)
• Wrap individual slices for a grab-and-go snack or lunchbox treat.
• Gift a loaf to friends or family—tie with twine and add a handwritten note for a personal touch.

For a festive twist, drizzle with simple orange glaze or dust with powdered sugar before serving.

Conclusion

This vegan persimmon bread is the definition of cozy, nostalgic baking, but with a fresh, plant-based spin. It’s a foolproof recipe that celebrates the unique flavor and texture of ripe persimmons, transforming them into a loaf that’s tender, fragrant, and utterly delicious.

Whether you’re a seasoned vegan baker or new to plant-based desserts, you’ll find this bread easy to love and even easier to share. The subtle spices, crunchy nuts, and bursts of sweet fruit make every bite memorable.

Slice it up for breakfast, brunch, or dessert—and don’t forget to try it with a scoop of Chocolate Heaven Cake crumbs for an extra treat. With this recipe, you’ll never let a ripe persimmon go unused again.

Happy baking!

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