The best gluten free persimmon bread recipe you’ll ever try!
I have never been a huge fan of persimmons. It may just be that I’ve never actually had a good one, but I just haven’t ever eaten one that I was gaga over. I’ve tried the Fuyu persimmons many times, and pretty much every time, they leave a chalky flavor in my mouth. Except once. One time I had them in a salad at a restaurant, and they were amazing.
I’ve also tried the Hachiya persimmons, and they are a whole different experience. Hachiya persimmons are meant to be soft, almost mushy, when you eat them. The Fuyus are meant to be eaten while crunchy, like an apple.
The texture of the Hachiya was just too soft for me to eat alone. But I thought: if overripe bananas are incredible in banana bread, then what about overripe persimmons?
Mushy persimmons make amazing bread…
Seriously. There’s a secret technique I used that I learned awhile back when making banana bread. It involves heating the persimmons before putting them in the batter. I’m not sure what it is, but this technique is the only way I will make any type of fruity bread now.
As an added bonus, I sprinkled a bit of organic sugar on the top of the bread to give it a crispy finish. This is entirely optional, but if you’re ok with a little bit of sugar, then I highly recommend it. It really makes this recipe go over the top!
This gluten free persimmon bread will wow your family and friends, and you’ll never need another recipe ever again!
Note: Don’t be scared away by my little extra step in this recipe of heating the persimmons. It literally takes a couple minutes, and while they’re cooking, you can mix the rest of the ingredients. Just be cautious when adding the eggs to the batter; you don’t want them to partially curdle from the heat from the persimmons and melted butter or coconut oil. Make sure your batter is cool enough to touch before you add those eggs!
Gluten Free Persimmon Bread
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
slices
|
- 1 3/4 cups Bob's Red Mill 1:1 Gluten Free Flour Blend
- 1 tsp baking soda
- 1/2 tsp salt
- 4-5 ripe Hachiya persimmons (the teardrop-shaped ones), they should be soft and should be about 2 cups of puree
- 1/2 cup butter or coconut oil
- 2 eggs
- 3/4 cup organic brown sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 2 tsp organic sugar (optional)
Ingredients
|
- Preheat oven to 350 degrees and grease an 8" loaf pan with butter or coconut oil.
- Whisk together the gluten free flour, salt and baking soda.
- Remove the stems from the persimmons, and place into a large glass bowl. Cover with plastic wrap and pierce the plastic wrap with a fork a few times to vent. Place in microwave and heat for about 4 minutes, until juice is released from persimmons.
- Mash well with a potato masher, then add remaining ingredients and stir until combined.
- Add flour mixture and stir until combined, then pour into a greased 8" loaf pan.
- Bake for about 40 minutes, until golden brown and knife inserted comes out clean. Let cool for about 10 minutes before slicing. Enjoy!
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Jennifer says
This sounds good and I have a persimmon tree in my yard. It has the teardrop persimmons but mine seem larger than average. You said 6 persimmons but how many cups of mash does that make? 6 of mine would make 3-4 cups of mash.
Shanti Landon says
Hi, Jennifer! I would say between 2-3 cups mashed would be about right! =)
Rachel says
I have a bunch of Fuyu persimmons — can those be used instead?
Shanti Landon says
Those should work!
Allie says
I️ just doubled the batch. The taste is perfect. The consistency is odd though- it’s more like a super moist persimmon bread pudding or pudding cake. I️ used the Trader Joe’s GF all purpose blend. Wondering if that was why it didn’t set all the way? Thanks for posting this recipe, I️ will play around with different GF flours.
Howard Rubin says
I had the same experience and cooked for 55 minutes at 350. Was making this dish for a friend who has a gluten free diet. I am not experienced w gluten free baking, so i wonder if i am missing something. That said I bake often with persimmons and they often don’t set the way other ingredients like bananas do when i make other quick breads.
Toni says
I have some persimmons I need to use and want something gluten-free so I’m adding this to the Thanksgiving menu. Nothing is mentioned about getting rid of the persimmon skin. I’m guessing these come off with the microwave heating?
Shanti Landon says
Yes, that’s correct! They just became goo. =)
Lauren says
What about the seeds? Easy to just pick out?
Terry Henry says
A bit of a disaster…the 8″ bread pan was not big enough, cooked it for 25 minutes beyond the 40 minutes recommended and still a bit gooey. Could not remove from pan in one piece. Probably best to use less persimmons or instead of saying “6” persimmons, use a weight or measurement. The flavor is good though
Kelly says
I should have read the above posts before I tried this recipe. I doubled it also but followed all directions and amounts and ended up with persimmon pudding (actually not even edible-so I fed it to my chickens 🙁
Could it be your persimmons were very small? I used 6 average sized ones and coconut oil. Any suggestions on trouble shooting? I use Pamela’s Gluten free flour and unfortunately it’s not cheap……
Debbie says
I tried this recipe tonight. It smells wonderful cooking but it never set up. Any suggestions? I only used two cups of pulp and a Wilton loaf pan.. Thanks!
Diane says
Just cooked this recipe with 3 cups of persimmon and I also found 20 minutes over the initial 40 was not enough to make a solid bread; more like persimmon pudding. But as a Christmas pudding very tasty! I’ll try 2 cups of fruit next time!
Kat says
I used pamelas baking mix, omitted the baking soda, only used 2 cups of persimmons and baked it for 1 hr.
Camilla says
Omg! I tried this recipe and it was such a big hit! I used the smaller persimmons. I had absolutely a great time making this and the smell was just amazing.
Thank you sooo much!
Shanti Landon says
I’m so glad you liked it!
Jack says
I baked this about 25 minutes longer than the 40 minutes. It came out as nice and breadline on top third. Rest was a mushy mess! Wasted $12 of persimmon pulp and an hour of time. Top tasted good.
Traci says
I see multiple people have had trouble with this recipe. 2-3C of persimmon is quite a variation. And measuring by 6 persimmon doesn’t work b/c if you grow your own, you know that they can vary in size a lot! I’d stick with 2 C as that’s most common in baked goods with fruit sauce/puree. The two persimmons, Fuyu and Haychia are NOT interchangeable (as one person in the comment section added). Their consistency and water content are drastically different, as is the sugar content. To the author, Fuyu persimmons are delicious when eaten ripe! The chalky taste is astringency, which you will taste in either type of persimmon if eaten unripe (or probably if home grown without enough water). I’ve found that most banana bread or applesauce muffin type recipes will work for persimmon with a little bit of experienced baker eye-balling for consistency/liquid content.
Valerie Siliato says
This is so good! I used closer to 2 than 3 cups of the persimmons and the texture was perfect. Thank you for this recipe. Delicious!
Valeria says
I liked the recipe as it resulted in what I was after. But, I used only 2 cups of soft Fuyu persimmons and that worked well AND I did not use the “trick”, thank goodness. I did cook one persimmon because it was less ripe than the rest. It became stringy and kind of offensive when mixing and cooking. Maybe it was because it was a Fuyu. I won’t cook them in the future just use the lovely smooshy persimmons as they are. It took an hour to cook but still had some too soft spots at the bottom, which were fine but the reason for my next comment. In the future I’d probably drop the temp to 325 and leave it in for an hour and fifteen minutes. I also added some cardamom and mace. It tasted and looked beautiful with my changes. BTW, I used Premium Gold Flax and Ancient grain flour. I think this helped with the texture.
Tamara says
I recently learned I have Hashimoto’s and have been trying gluten free bread recipes without much success. I had some rapidly decaying persimmons and am so glad I found this recipe! It turned out so good to my pleasant surprise! I used 3 honey/hiyachi persimmons with the skins removed and that seemed to be a good amount. It’s nice and moist and a bit dense, but not too doughy. I used King Arthur’s 1:1 gluten free flour and baked 25 min extra than recipe stated at 350. I could honestly eat the whole thing with butter right here and now. Lol I love it more than banana bread and will buy persimmons just for this. Thank you!
Lisa says
I made a few adjustments based on the other comments and got a great result. I started with about 4 cups of super ripe persimmons, squeezed out of their skins. I buzzed them with an immersion blender and then cooked down the puree in a pot on the stove until it reduced by about half. I used 2 cups of the thicker puree and increased the gf flour blend to 2 cups. I baked it for a little over an hour and let it cool for a good while before slicing.