Gluten-Free Vegan Persimmon Chai Bread

Gluten Free Vegan Persimmon Chai Bread {Refined Sugar-Free}

{Gluten-Free, Vegan, Refined Sugar-Free}

Pumpkin, pumpkin, pumpkin… PERSIMMONS! Persimmons are one of my favorite fall things to bake with and I can’t tell you how excited I was to see these little orange cuties are back in season! And HOLY COW did this gluten-free vegan persimmon chai bread come out DELICIOUS! If you don’t fall in love, you’re not human ;) . The persimmons in this give this loaf a very moist and delicate texture and flavor and the spices make it a perfect cozy treat for fall {or winter, or summer, or any day… I’d definitely eat this any day… ;) }.

Gluten Free Vegan Persimmon Chai Bread {Refined Sugar-Free}

I also used some of my persimmons to make a glaze for this bread — it was the first time I’ve tried it and it came out really pretty! Note though that the golden color you see in the glaze will only be there the first day. After refrigerating, it’ll darken (but will still be absolutely pretty and delicious). Just mentioning it in case you’re counting on the color for presentation. I think the glaze makes this bread a perfect Thanksgiving or Halloween treat, or a great dessert to treat your friends and family with. Enjoy!

P.S. Ripe or VERY ripe persimmons are an absolute must for this recipe.

Gluten Free Vegan Persimmon Chai Bread {Refined Sugar-Free}

Gluten-Free Vegan Persimmon Chai Bread

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baked
  • Cuisine: Dessert


Persimmons are one of my favorite fall fruits to bake with, and they give this spiced gluten-free vegan bread loaf a very moist and delicate texture and flavor.


Bread Ingredients:

  • 1 ½ cups persimmon puree (blend down roughly 3 small RIPE persimmons)
  • ¼ cup olive oil (or another baking oil)
  • ½ a ripe banana
  • 1 cup maple syrup (or liquid sweetener of your choice)
  • 1 tbsp pure vanilla extract
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
  • ¼ tsp ground black pepper (no, I’m not crazy. Just put it in. You’ll see ;) )
  • ⅛ tsp ground ginger (spice, not fresh)
  • ½ cup buckwheat flour
  • ½ cup brown rice flour
  • ⅓ cup potato starch (tapioca or arrowroot starch would work too)
  • 1 tsp guar gum (or xantham gum)
  • 1 tsp GF baking powder
  • 1 tsp baking soda
  • ½ cup raisins

Glaze Ingredients:

  • 1 small very ripe persimmon
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil, liquified
  • 1 tbsp non-dairy milk (optional; lightens the color a bit)
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
  2. Place rough chopped persimmons (or puree if you already blended them down), olive oil, banana, maple syrup, vanilla, and spices into a blender and blend into a smooth and uniform mixture. Transfer into a large mixing bowl.
  3. Add in all remaining bread ingredients, except raisins, and mix until everything is combined and uniform. Fold in the raisins.
  4. Pour into your prepared bread loaf pan and bake for approximately 1 hour and 5 minutes (or until a skewer inserted down the center comes out dry. Remove from oven and cool on a cooking rack.
  5. In the meantime, prepare the glaze by blending all ingredients together in a blender. Once the loaf is cooled, transfer it onto your serving plate and drizzle with the glaze. Note: persimmon tends to gel up very easily once blended, so if you leave your blended glaze to sit in the blender for a bit and it gels up, simply re-blend for a few seconds and it’ll liquify. Enjoy!

Happy baking!

xo Audrey

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