Gluten Free Persimmon Bread Recipe

At a dinner party a few weeks ago, a friend asked me if I liked persimmons. I love persimmons and told him so. He said he was bringing me over some from his tree because he is not really a fan. My first thought was gluten free persimmon bread!

There are several varieties of persimmons, probably the most common being Fuyu and Hachiya. The Fuyu is sort of tomato-shaped, is pale to bright orange and can be eaten while still firm – it is crisp and sweet and delicious. Kind of like a sweet apple.

The type my friend brought over was the Hachiya. This variety has sort of an acorn shape, is bright orange and looks really pretty when it is firm and unripe. But don’t let that pretty exterior fool you – wait until the skin mottles and starts to shrivel before attempting to eat it. Unripe Hachiya persimmons are bitter and astringent, it feels like they are sucking all the moisture out of your mouth. If my friend was trying to eat them under-ripe, I understand his lack of enthusiasm!

To properly enjoy the Hachiya persimmon you need to wait until it is really soft and squishy – it will feel sort of like a filled water balloon in your hand. When that happens the fruit loses its astringent quality and the flesh turns into this sweet, luscious, glorious treat. They can be eaten out of hand with a spoon – it is almost like nature’s jello. But they are amazing to bake with, as well. And another cool thing about this lovely (if a little contrary) fruit is that it is in season in the winter. That’s just really awesome!

A receipe fpr gluten free persimmon bread with maple glaze

3.64 from 11 votes
Gluten Free Persimmon Bread Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 595 kcal
Author: Carol Kicinski
Persimmon Bread
  • Gluten free non-stick cooking spray
  • cups good quality all-purpose gluten free flour
  • 1 teaspoon kosher or fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon freshly grated nutmeg
  • 1 ¼ cup Hachiya persimmon pulp from about 4-5 persimmons
  • 1 ½ cups Wholesome! organic light brown sugar
  • ½ cup unsalted butter melted and cooled slightly
  • 1/3 cup apple cider or apple juice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup chopped walnuts
  • ¾ cup dried cranberries
Maple Glaze
  • 2 tablespoons unsalted butter
  • 1/8 teaspoon kosher or fine sea salt
  • 1/3 cup maple syrup
  • 1 cup Wholesome! organic powdered sugar
Make the bread:
  1. Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray then line with parchment paper then spray the paper lightly with more cooking spray.
  2. In a large mixing bowl, whisk together the flour, salt, baking soda, and nutmeg. In another bowl, combine the persimmon pulp, brown sugar, melted butter, apple cider, eggs, and vanilla. Stir to combine then add to the dry ingredients and stir well. Then add the chopped nuts and dried cranberries, stir, and pour the mixture into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes then place on a wire rack over a piece of waxed or parchment paper. Let cool completely.
Make the glaze:
  1. Combine the butter, salt, and maple syrup in a small saucepan. Heat over medium heat until the butter melts. Remove from the heat and whisk in the powdered sugar. Allow to cool and thicken then drizzle over the cooled persimmon bread.
Nutrition Facts
Gluten Free Persimmon Bread Recipe
Amount Per Serving
Calories 595 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 78mg 26%
Sodium 495mg 21%
Potassium 163mg 5%
Total Carbohydrates 95g 32%
Dietary Fiber 4g 16%
Sugars 72g
Protein 5g 10%
Vitamin A 10%
Vitamin C 0.6%
Calcium 8.7%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bread Celiac Cranberries Frosting Gluten-Free Gluten-Free Recipes Nutmeg Persimmons Vanilla Walnuts Winter
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  1. Sherri Neefe
    December 9, 2019

    Can I make this recipe with Fuyu instead?

    1. Carol Kicinski
      December 10, 2019

      Hi Sherri,
      No, I don’t think it would come out the same.

  2. Barry F.
    December 25, 2019

    Just finished this with Fuyu persimmons. I let them fully ripen, at least till they were just barely soft to the touch. The finished product was perfect.

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