gluten free persimmon bread recipe feature

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

3.32 from 19 votes
gluten free persimmon bread recipe feature
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Gluten Free Persimmon Bread Recipe

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 595kcal
Author: Gluten Free & More


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


Make the bread:

  • 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.
  • 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:

  • 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*
Fat 23g35%
Saturated Fat 10g50%
Cholesterol 78mg26%
Sodium 495mg21%
Potassium 163mg5%
Carbohydrates 95g32%
Fiber 4g16%
Sugar 72g80%
Protein 5g10%
Vitamin A 500IU10%
Vitamin C 0.5mg1%
Calcium 87mg9%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More 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.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
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. Gluten Free & More
      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.

  3. Pingback: Best 20 Gluten Free Persimmon Bread – Home, Family, Style and Art Ideas

  4. Nicole des Coteaux
    November 18, 2020

    I did and it was delicious…just put the persimmons through the blender first…yummy!

  5. Ellen
    January 5, 2021

    What are the nutritional stats without the icing?

    1. Gluten Free & More
      January 5, 2021

      I’m sorry, unfortunately I don’t have that data. Our nutrition facts calculator calculates for the entire recipe, not the bread and icing separately.

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