Sliced Vegan Persimmon Bread
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4.34 from 6 votes

Persimmon Bread

I baked this bread in a small, silicone bundt pan, but you can use a regular bread pan, preferably a smaller sized one, if you oil it lightly.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Bread, Dessert
Cuisine: American, Oil-Free
Keyword: persimmon bread
Servings: 12
Calories: 152kcal
Author: Susan Voisin


  • 1 1/4 cups persimmon mashed pulp
  • 1 tablespoon lemon juice
  • 2 tablespoons unsweetened applesauce
  • 1/2 cup agave nectar or other liquid sweetener
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg freshly grated
  • 1/2 teaspoon salt
  • 1/4 cup raisins may use up to 1/2 cup
  • 1/4 cup chopped walnuts optional–may use up to 1/2 cup


  • Preheat oven to 350. Lightly oil a loaf pan or bundt pan.
  • In a small bowl, mix the persimmon, lemon juice, apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired.
  • Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes. (My bundt pan took closer to 40 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.


Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.
Nutrition info below is for bread made with 1/4 cup walnuts. Without walnuts, deduct 16 calories and 1.58g fat per serving.


Serving: 1serving | Calories: 152kcal | Carbohydrates: 33g | Protein: 3.3g | Fat: 2.1g | Sodium: 191.6mg | Fiber: 3.5g | Sugar: 12g