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Grain Free Persimmon Bread

Updated: Jun 26, 2020

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This recipe reminds of fruitcake but with a lot more moisture (thank you to the Brandy!). It is gluten free, grain free, vegan, and pareve! My aunt Rabbi Michelle Goldsmith adapted it from a recipe by Doris Goodman in California Kosher*. Using this adaption, it is also a Kosher for Passover recipe!

Persimmon Bread

Prep time: 15-20 minutes

Cook time: 70 minutes

Yield: 2 loaves


2 cups persimmon pulp

2 teaspoons baking soda

1 1/2 cups granulated sugar

1/2 cup coconut sugar

4 tablespoons margarine, melted

1 cup walnuts, chopped

1 cup pecans, chopped

1/2 cup currants

1/2 cup white raisins

2 cups cassava flour

1 1/2 cups almond flour

1 cup tapioca flour

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon salt

1/2 cup almond milk (or other non-dairy milk)

1/2 cup brandy



1. Preheat oven to 325 degrees.

2. In a large bowl, mix baking soda into persimmon pulp. Add sugar, melted margarine, walnuts, pecans, currants, and raisins.

3. In a separate bowl, mix together cassava flour, almond flour, tapioca flour, cinnamon, cloves, nutmeg, & salt.

4. In a third small bowl, mix almond milk & brandy together.

5. Alternately, add flour mixture and liquid into the pulp mixture. If it appears too liquidy, add a little additional almond flour to the mix to thicken the mixture. Pour into two greased loaf pans.

6. Bake for 70 minutes or until a toothpick comes out dry.

7. Let cool and enjoy!


Please share your pictures of success using this recipe below and enjoy!

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