Persimmon-date-nut bread

Date Nut Persimmon BreadRich and spicy, with a hint of gingerbread. Decadent topped with cream cheese or tofu cream cheese. The Husband said, “Incredible! Melts in your mouth!” Don’t wait to try this persimmon bread.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

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    Persimmon-date-nut bread
Servings Prep Time Cook Time
10 slices 30 minutes 60 minutes


Servings: slices


  1. Preheat the oven to 350F/180C/gas mark 4.
  2. Prep your loaf pan by cutting a large piece of parchment paper, pushing it inside and creasing it to fit. Then spray it with cooking spray. (Yes, you could skip this step and just grease the pan really well. I LOVED how this came out of the pan so easily, with no pan cleanup, and you can wipe the paper with a sponge and reuse it. I will be using this technique for any quick bread in the future.)
  3. Sift together flour, soda, baking powder, salt and spices and place in a large bowl.
  4. Peel the persimmons with a peeler or paring knife, leaving as much flesh as possible. Remove the core and chop into ½” dice.
  5. Chop the dates and the walnuts into similar-sized pieces.
  6. Grate the carrots if using. (I have a juicer, so I just set aside some carrot pulp that day.)
  7. Add the syrup, vanilla, olive oil, and milk to the bowl. Mix well using a spatula to get the dry bits up off the bottom. When everything is incorporated, add the persimmons, dates, walnuts, and carrots (if using).
  8. Spoon the mixture into a loaf pan and smooth the top.
  9. Put into the oven on a center rack.
  10. Check after 35 minutes. If the top seems to be getting brown, cover loosely with foil. The inside of the bread still needs 25 minutes to cook through (60 minutes total). When done, pull out of the pan using the paper and let cool completely on a wire rack.

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  1. says

    Oh my, my, my. I had a persimmon date toast with goat cheese at a supper club dinner last fall, and I’ve been dreaming about it ever since. I have yet to have the gumption (or enough persimmons I’m willing to part with—I just love them on their own!) to make something myself, but I’m definitely going to keep this recipe…

  2. B. Nyborg says

    Help how much margarine in this recipe? I see it listed to add, but can’t find amount.

    Thank you for reply. Want to make this tomorrow.

  3. Stephanie says

    Kat, welcome and thanks so much for the comment! So nice to know you enjoyed the recipe. If you ever make something and can take a photo, send it along. I love to post reader photos and comments. :)
    Happy Turkey Day.

  4. Kat says

    Sooo delicious! I seriously cannot stop nibbling on it. I think next time I will make them into muffins, then it might be easier to stop at just one ;)
    And by the way, so incredibly excited to find your site- I've been on a gluten free, sugar free, dairy free diet for the past 8 months and its hard to find recipes that fit my diet needs!

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