I remember the first time I ever had a persimmon fruit. I was working pastry at La Folie in San Francisco and one of the chefs brought in the beautiful orange fruits for a savory dish. But one taste of the fresh, lightly sweet fruit was all I needed to be completely captivated. These gorgeous fruits are so versatile and can make everything from cocktails to salads as well as baked goods like this bread.
I actually pureed some very ripe persimmon that I had in a food processor and the fruit actually takes on a gelatinous texture and gets very smooth. I used the puree to create an incredibly moist and deeply spiced (ample amounts of cinnamon, nutmeg and cloves!) bread that also happens to be Gluten free and vegan! 
I last made this in the afternoon after school for the girls. We were impatient and had hot slices still dripping with the glaze for our afternoon snack paired with apple spice tea- sooo good! I feel like this would be so nice during this FREEZING weather we are having- hoping that you may enjoy it too ☺
- 2 ½ cups Gluten Free All-Purpose Flour (I use Bobs Red Mill)
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons xanthum gum
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teasooon cloves
- 1 teaspoon kosher salt
- 1 ½ cups persimmon fruit puree
- 1 teaspoon vanilla
- ½ cup vegetable oil
- ½ cup coconut milk
- Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon agave
- 1 tablespoon coconut milk
- 1 teaspoon vanilla
- pinch of kosher salt
- a few slices of thinly sliced fresh persimmon for the top of the loaf
- Preheat the oven to 350 degrees and spray a loaf pan with oil.
- In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients .
- Add the persimmon puree, vanilla, coconut milk and vegetable oil and mix until well combined.
- Transfer the batter to the prepared loaf pan and top with the thin slices of persimmon. Then bake 60 minutes at 350 degrees.
- Let cool to warm or room temperature before turning out of the pan.
- Whisk the Vanilla Glaze ingredients together until smooth and then drizzle over the top of the bread.
- Let the glaze set up and then slice.
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We just got a bunch of snow and a cold front coming in, so all I can think about is curling up with hot tea and a slice of this yummy looking loaf!
What an awesome way to use persimmons! They’re such an underused ingredient and I love that you’re giving them the spotlight!
I absolutely love persimmons and incorporating them into bread is a fantastic idea!
This sounds like a perfect use for persimmon! Love the cross-sections on top of the loaf, so pretty 🙂
This is my second time making it and it is delicious!!!! Smells amazing, the spices are robust but not overpowering (even my husband says so and he is a spice wimp) and moist. Totally love
So awesome Wendy!! Thank you so much!
Just made this to bring for thanksgiving. Trying so hard not to eat a piece! What would you say is the best way to store it? Would you reheat it or serve cold?
Hi! Definitely get it into an airtight container. Eek! I am almost thinking that you freeze it?! only because GF food doesn’t age well- it usually gets tough and dry over the course of a few days. Freezing should preserve it- then you coudl let it thaw day of and gently heat up or serve at room temperature for dinner!
Hi I made this recipe and it totally didn’t bake in the middle at all. I’m not sure what happened, I don’t think I left anything out. What would cause this? The crusty edge tastes so good.
Hi Danielle! All I can think is that you just needed to bake it longer? Every oven is different, so maybe you needed to reduce the heat by 25 degrees and bake an additional 15 minutes?
hi – just found this recipe and curious if the xanthum gum is necessary?
Hi Julie- the xanthum gum is what makes it a bread-like texture. You do not want to omit it!