This vegan persimmon bread is incredibly flavorful, rich, soft and moist. It is loaded with sweet raisins, crunchy walnuts and pumpkin seeds, and a nice touch of lemon zest and warm spices.
I used overripe squishy persimmons in this recipe. That’s why the bread comes out very moist. But make sure that it is baked through and keep it in the oven 5-10 minutes longer if needed.
Preheat oven to 175°C (350°F). Grease a standard loaf pan and set aside.
To make things easier blend persimmons with immersion blender. Don’t forget to remove the seeds, but the skin you can leave on.
Whisk persimmon pulp with oil, lemon juice, sugar, plant-based milk, flax egg*, grated ginger and lemon zest until combined.
In a separate large mixing bowl combine whole wheat and all-purpose flour, spices, baking powder, baking soda and salt. Pour wet ingredients and mix until all the flour is incorporated. Then fold in raisins, walnuts and pumpkin seeds.
Transfer the dough into a greased loaf pan and place it in the oven for 35-40 minutes or until inserted toothpick comes out clean.
Let your persimmon bread cool down for 15 minutes before removing from the pan. Then transfer it onto the cooling rack to cool completely.
Note: to make flax egg whisk together 1 tbsp of flaxseed meal and 3 tbsp of water. Set aside for 5 minutes to thicken.
PrintVegan Persimmon Bread (with Raisins, Walnuts and Pumpkin Seeds)
Moist and flavorful vegan persimmon bread loaded with raisins, walnuts and pumpkin seeds.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: International, Vegan
Ingredients
Scale
- 1 1/3 C mashed persimmon pulp (about 2 large fruits)
- 1/4 C neutral oil
- 1 tbsp lemon juice
- 1/2 C sugar
- 1/4 C plant milk
- 1 flax egg*
- 1 tsp grated ginger (or 1/2 tsp ground)
- zest of 1 lemon
- 1 C whole wheat flour
- 1 C all-purpose flour
- 1 tsp Lebkuchen spice mix (or cinnamon)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 C raisins
- 2 tbsp chopped walnuts
- 2 tbsp pumpkin seeds
Instructions
- Preheat oven to 175°C (350°F). Grease a standard loaf pan and set aside.
- To make things easier blend persimmons with immersion blender. Don’t forget to remove the seeds, but the skin you can leave on.
- Whisk persimmon pulp with oil, lemon juice, sugar, plant-based milk, flax egg*, grated ginger and lemon zest until combined.
- In a separate large mixing bowl combine whole wheat and all-purpose flour, spices, baking powder, baking soda and salt. Pour wet ingredients and mix until all the flour is incorporated. Then fold in raisins, walnuts and pumpkin seeds.
- Transfer the dough into a greased loaf pan and place it in the oven for 35-40 minutes or until inserted toothpick comes out clean.
- Let your persimmon bread cool down for 15 minutes before removing from the pan. Then transfer it onto the cooling rack to cool completely.
Notes
To make flax egg whisk together 1 tbsp of flaxseed meal and 3 tbsp of water. Set aside for 5 minutes to thicken.
Nutrition
- Serving Size: 1 slice
- Calories: 271
- Sugar: 15.7g
- Sodium: 234mg
- Fat: 9.9g
- Saturated Fat: 0.9g
- Carbohydrates: 43.1g
- Fiber: 3.1g
- Protein: 5.4g
- Cholesterol: 0mg
