• 1/4 cup water
  • 2 tbsp ground flax seeds
  • 1 1/2 cup almond flour, or almond meal
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup persimmon pulp
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla
  • 1 tsp pumpkin spice (optional)
  • 1/2 cup raisins
  • 1/4 cup pecans
  • 1-2 scoops Orgain Vanilla Plant-Based Protein Powder


1 hour 15 minutes

Serves 16

  1. Preheat oven to 350 degrees. Line a 9 x 3 loaf pan with parchment paper and lightly grease. Set aside.
  2. Mix water with flax seeds in a bowl and then set aside for five minutes.
  3. In a large bowl, combine gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, salt, protein powder.
  4. Then, in a small bowl, mix the coconut oil, vanilla, persimmon puree and flax seed.
  5. Stir wet ingredients into dry ingredients until fully combined. Stir in raisins and pecans.
  6. Scoop the batter into prepared loaf pan and bake for one hour, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Remove the loaf from the oven and allow to cool for 10 minutes in the pan before removing to a cooling rack to cool completely.
  8. Serve and enjoy! Store the remaining loaf in an airtight container for maintain freshness.

Take advantage of in-season produce like persimmons and indulge in healthy comfort foods like this scrumptious Vegan Persimmon Bread recipe.

Nutrition Information

  • Calories per serving: 396
  • Carbohydrates: 53 g
  • Protein: 23 g
  • Fat: 14 g