Gluten-Free Persimmon Bread

This gluten-free paleo Persimmon Bread is a naturally sweetened quick bread made with pureed Fuyu persimmons for incredible moisture and flavor. Spiced with cinnamon, ginger, and allspice, and studded with toasted walnuts and golden raisins, this healthy persimmon bread is perfect for breakfast, snacking, or an afternoon treat with coffee or tea.

As much as I dread the shorter days that come with daylight saving time, one thing I’ll never take for granted is living in San Diego. Even as the evenings grow darker, the days are still sunny and warm, and the farmers’ markets stay packed with beautiful, seasonal produce year-round.

Farmers’ markets have always been one of my favorite things about living here, especially the tropical fruit vendors overflowing with passion fruit, dragon fruit, lychee, guava… and, in the fall, fresh persimmons.

After loading up on organic persimmons at a nearby market, I knew I wanted to bake with them…but in a slightly different way than I had before.

Why You’ll Love This Gluten-Free Paleo Persimmon Bread

• Naturally sweet and moist thanks to pureed Fuyu persimmons
• Gluten-free, paleo-friendly, dairy-free, and refined sugar–free
• Warmly spiced with cinnamon, ginger, and allspice
• A fresh seasonal twist on classic banana or pumpkin bread
• Made with simple, approachable ingredients
• Easy to customize with or without nuts and raisins
• Perfect for breakfast, snacking, or dessert

Why This Persimmon Bread Is Different

In the past, I’ve made persimmon bread by folding chopped fruit into the batter. For this paleo persimmon bread, I took a different approach, blending the persimmons into a smooth, vibrant puree.

Pureed persimmons add:

• Natural sweetness
• Gorgeous color
• Moisture without oil or dairy

The result is a soft, tender loaf with a delicate, fruity flavor that really lets the persimmons shine.

Fuyu vs. Hachiya Persimmons (Important!)

If you’re new to baking with persimmons, here’s a quick breakdown:

• Fuyu persimmons are sweet even when firm and can be eaten like an apple
• Hachiya persimmons are very astringent unless fully ripe and jelly-soft

This recipe uses Fuyu persimmons, which are easier to find and much more forgiving for baking.

Ingredients & Flour Choice

This gluten-free persimmon bread comes together just like a classic quick bread. The wet ingredients are whisked together with coconut sugar and persimmon puree, while the dry ingredients include warming spices like cinnamon, ginger, and allspice.

I used Bob’s Red Mill Paleo Baking Flour, a blend of almond flour, arrowroot, coconut flour, and tapioca. It creates a soft, tender crumb and works beautifully in paleo quick breads like this one.

Toasted walnuts add crunch, and golden raisins bring little pops of sweetness, but both are optional. This loaf is just as lovely on its own if you prefer a simpler persimmon bread.

This persimmon loaf may be a little shorter and more rustic than traditional wheat-based breads, but it’s incredibly flavorful and moist: exactly what you want from a gluten-free fruit bread.

If you’re looking for a new way to use persimmons, this recipe is a delicious place to start. Cozy, nourishing, and a little unexpected, it’s proof that persimmons deserve a spot right alongside pumpkin and banana in fall baking.

Time to scout out some persimmons and start baking!

Rachel Conners

Paleo Persimmon Bread

4.58 from 7 reviews

This Paleo Persimmon Bread is a healthy treat that uses pureed Fuyu persimmons for flavor and moisture, and is loaded with toasted walnuts & golden raisins! This gluten-free persimmon bread is spiced with cinnamon, ginger and allspice, making a perfect breakfast or snack.

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Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 10 slices

Ingredients

 

½x1x2x

• ▢ 1 large egg, room temperature
• ▢ ½ cup coconut sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1¼ cups Fuyu persimmon puree, about 12 oz., stems removed and pureed until smooth in a blender or food processor
• ▢ ¼ cup coconut oil, melted
• ▢ 1½ cups 138g Bob’s Red Mill Paleo Baking Flour or Bob’s 1:1 Gluten-Free Baking Flour (not paleo)
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon ginger
• ▢ ¼ teaspoon allspice
• ▢ 1 cup toasted walnuts, chopped
• ▢ ⅓ cup golden raisins

Instructions

 

• Preheat oven to 350˚F. Lightly grease a 9×5” loaf pan with coconut oil.
• Whisk together egg, coconut sugar, and vanilla extract in a large mixing bowl. Whisk in the persimmon puree and melted coconut oil.
• In a separate bowl, combine the paleo baking flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice and whisk to combine.
• Add the flour mixture to the wet ingredients and whisk to combine. Fold in walnuts and raisins. The batter will be thick.
• Spread the batter in the prepared pan and bake for 40-50 min or until a wooden toothpick inserted into the center comes out clean, and when you press the top of the loaf, it bounces back. Cool in the pan for 10 minutes, then turn it out onto a wire rack to cool to room temperature.
• Store tightly wrapped in the refrigerator.

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This post is sponsored by Bob’s Red Mill! Thank you so much for supporting the brands that support Bakerita and letting me share new products I love like Bob’s Paleo Baking Flour :)