Gluten Free Persimmon Bread

I know it's truly fall when the persimmons on my neighbor's tree turn bright orange and start drooping heavily from the branches. I love baking with the seasons, and persimmons are one of those fruits you absolutely won't find at any other time of year.

Persimmons' short autumnal availability makes them even more precious. I love making gluten-free persimmon muffins and this moist and sweet loaf that's studded with crunchy walnuts. A simple combo of oat and almond flours keeps this quick bread easily gluten-free, with plenty of homemade persimmon puree swirled throughout for flavor and texture.

Enjoy slices warm with coffee or tea, or try it with a little cream cheese for a tangy contrast. I would also argue that it's lovely with a bit of softened butter and, why not, a swipe of sweet persimmon jam.

Why I Love This Unique Bread

Persimmons are so pretty, with a slight honeyed flavor, and bursting with natural sweetness. I love tucking them into baked items, of course, and they also make a festive and colorful decoration when scattered around the house. This bread is rustic and homey, and comes together so fast. The recipe is:

• Made in one bowl. So many quick bread recipes are made in just one bowl, and isn't that nice?! Just whisk the eggs, layer in the remaining ingredients, stir, and bake.
• Such a lovely use of seasonal fruit. Like rhubarb, another one of my favorite, fleeting produce items, persimmons aren't available out of their season. This bread is a wonderful way to showcase them while also celebrating their short window.
• Flavorful. A trio of ground spices adds autumnal warmth and flavor without overshadowing the flavor of the persimmons.

What Are Persimmons?

If you're a Californian, you're probably very familiar with this fruit, which is available from October to January! Persimmons are a fall fruit known for their brilliant orange color and apple-like shape. They originated in China but are now grown around the world.

Persimmons can be eaten fresh, cooked, baked, or turned into a puree (persimmon pulp) that's great in baking recipes. Fuyu persimmons can be eaten while still firm, while the more oblong Hachiya persimmons should be very ripe and soft; otherwise, they taste bitter. Persimmons have a light honey flavor and, in my opinion, are beautiful!

Ingredients Needed

Here's a look at what you'll need for this recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Eggs - I like large or medium-sized eggs.
• Granulated sugar
• Persimmon puree - It's so easy to make it yourself! Here's a post all about making persimmon puree, or see my instructions lower down.
• Butter - Unsalted, melted butter is best.
• Rising agents: A combination of baking soda and baking powder
• Salt - I use fine sea salt, and table salt also works.
• Spices - Ground cinnamon, ginger, and cardamom or nutmeg
• Oat flour - Whole-grain, gluten-free oat flour is a nice choice here for structure and flavor. If you can't eat oats, try brown rice flour or sorghum flour by weight.
• Almond flour - Swap in another nut flour if you don't eat almonds, or use another gluten-free flour of your choice.
• Walnuts - These are optional but very nice to add a slight crunch.

Tips & Recipe Notes

• Use ripe persimmons - When you make the persimmon puree, make sure that the persimmons are ripe for the best texture and sweet flavor. I've included a lot of tips in the story linked above for persimmon puree.
• Add chopped persimmons - In addition to the puree, you can bump up the persimmon flavor by peeling a persimmon, dicing it, and folding it into the batter.
• Another nut - Instead of walnuts, try chopped pecans or almonds, or skip the nuts altogether.
• A little orange zest - Grate the zest of 1 orange into the batter for a hint of citrus goodness.
• Try chocolate! I love 1 cup of chocolate chips stirred into the batter along with or instead of the nuts.
• Make with pumpkin puree. NOT that you need another gluten free pumpkin bread recipe, but if you want to make this with pumpkin instead of persimmons, it's also quite delicious!

Storage Options

• Counter - Store the persimmon bread in an airtight container or resealable bag at room temperature for up to 3 days.
• Fridge - Keep the bread in a sealable bag or container in the fridge for up to 5 days.
• Freezer - Wrap the whole loaf in plastic, then place it in a freezer-safe bag, or store slices in a freezer-safe bag with pieces of parchment between them to prevent sticking, and store in the fridge for up to 3 months. Thaw in the fridge before eating.