With over 250 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it's the perfect combination of spices, and not too sweet.
By Candice Walker on February 24, 2019 (Last updated October 15, 2025). This post may contain affiliate links. Read my disclosure policy.
With over 300 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it’s the perfect combination of spices, and not too sweet.
Here’s what people are saying about the best persimmon breadthey’ve ever had:
“This is the most delicious bread I’ve ever made!”
“Super moist, not too sweet, perfect combination of spices!”
“The texture of this bread is amazing.”
“Fluffy, moist, and super duper delicious!”
“…the smell was absolutely heavenly while it baked.”
Want the complete scoop on baking with this fruit? Read my thorough persimmon guide.
🌟Why You’ll Love This Persimmon Bread Recipe
Easy for beginners – I have tested this recipe thoroughly to make sure it’s accessible for beginner bakers and provided easy-to-follow instructions for every step.
Over 250 5-star reviews – Ratings don’t like, and this persimmon bread recipe is has won the hearts of many readers.
Persimmon flavor is the star of the show – Persimmons are my favorite winter fruit. They’ve got all the fall and winter spice flavors, and overripe persimmons are irresistibly sweet and delicious.
Moist texture – This bread has the texture of the best banana bread, moist and scrumptious. You’ll never have a dry, cakey bread with this recipe!
Great way to use ripe persimmons – Persimmon lovers can always eat these lovely fruits as they are, but I think they really shine in baked goods like this bread, these persimmon cookies, or these persimmon muffins.
🧾Ingredients for Persimmon Bread
Persimmonpulp – I prefer to use Hachiya persimmons because they have a better yield, but Fuyu and American also both work. Your persimmons must be really ripe and mushy (think a super squishy and soft texture) for this recipe to work best. To ripen persimmons, leave them on the counter at room temp. Then pulse them into a puree.
All-purpose flour – Some readers have tried using gluten-free flour substitutes with success, but I haven’t tested it myself.
Unsalted butter – It’s better to use unsalted butter in baking so that you can control the salt content yourself.
Whitesugar – Use white granulated or white cane sugar.
Spice mix – I use a combination of cinnamon, nutmeg, and cloves to spice this bread with fall flavors. You can also substitute with pumpkin spice.
Vanilla extract – Try to use a high-quality vanilla extract for this recipe.
Eggs – These act as the binder for the mix.
Salt – I usually use kosher or sea salt in this recipe.
Baking soda – This is the raising agent that helps the persimmon bread rise. Baking soda uses the acidity from the fruit to activate.
See the recipe card for full information on ingredients and quantities.
🧡 Pro Tip 🧡
Use very ripe and mushy persimmons for your puree. The riper they are, the sweeter they taste. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter. Discard as much of the persimmon skins as possible when baking for the smoothest texture.
👩🍳How to Make Persimmon Bread
Before starting, you will need to have three bowls ready: 1 large, 1 medium, and 1 small. You will also need your pureed Hachiya persimmon pulp.
Preheat your oven to 350F. Lightly grease the surface of a 9x5x3 loaf pan with butter or a non-stick baking spray. I like to use a non-stick loaf pan for easy results.
Peel your overripe persimmon and pulse them in a food processor.
In your medium bowl, sift the dry ingredients together (flour, salt, baking soda, cinnamon, nutmeg, and cloves). If you don’t want to sift them, you can also whisk them together to break down any clumps.
In your large bowl, cream together the butter and sugar until well incorporated and they have a light, fluffy texture.
In the small bowl, beat the eggs and vanilla extract with a whisk.
With a hand mixer or standing mixer, slowly pour the egg mixture into the creamed butter and sugar and mix them together well.
Next, add in the persimmon puree. Mix until just incorporated.
Add the flour mixture to the wet ingredients one-third at a time. Mix until just incorporated. It will be a very wet batter.
Pour the batter into the greased loaf pan. I sometimes like to top the batter with very thinly sliced Fuyu persimmons for decoration.
Cook the bread for 1 hour until a toothpick inserted into the bread center just barely comes out clean. Take care not to overbake it as the texture will not be as moist.
🧡 Pro Tip 🧡
To make sure your bread retains its moist texture, let the bread cool completely in a sealed environment. Use a plastic bag or large resealable container. Then, leave the bread overnight and enjoy it in the morning.
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Persimmon Bread
4.93 from 338 votes
With over 250 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it's the perfect combination of spices, and not too sweet.
Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and sugar.
In a small bowl, beat the eggs with the vanilla extract.
With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
Add the persimmon. Remove from mixer.
With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
Pour into loaf pan*. Optional to top with thinly sliced persimmons.**
Cook 48-55 minutes until a toothpick inserted into the center comes out clean.
Cool completely. I let it cool overnight and have it for breakfast!
Notes
* Usually when baking in a glass pan, the temperature should be 25 degrees lower, and will take up to 10 minutes longer – this recipe has not been tested in a glass pan, but in a non-stick pan (see photos).**If you plan to decorate the top of the loaf with persimmon, know that it keeps the center from cooking evenly with the sides of the loaf. The center of the loaf will need longer to cook than the sides. For best results, do not top the loaf with persimmon. If you do, slice them VERY thinly.Additional Notes
Use very ripe and mushy persimmons. The riper, the sweeter. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter.
Note that the batter is very wet, so don’t be concerned with this texture.
Fuyu or Hichaya? Although I prefer to eat slightly under-ripe Fuyu persimmons for snacks on the go, the over-ripe hachiya works best in the batter of this recipe. I use sliced Fuyu persimmons for the top of the bread.
Discard as much of the persimmon skins as possible when baking for the smoothest texture.
I’m not sure what happened, but the bread collapsed after I took it out the oven. My toothpick was dry when I checked it, but when I cut a slice of the bread, it didn’t seem to be ready even though I baked it for 1 hour. I’m also not sure what the inside is meant to look like since there’s no photo. It still tasted great though! Any insight as to where I went wrong?
Hi Elaine, I’m so sorry to hear it collapsed! My guess is that you could have used maybe a tad bit more flour, or it could have baked another few minutes. The inside should look like banana bread, and the texture should be the same. It sounds like I should test the recipe weighing out the flour. I’ll test it this weekend and add it to the recipe… my plan was to make it again anyways 🙂
This recipe is amazing! I had been wanting to try to bake persimmon bread for a while now not really knowing what to expect. I substituted with all oatmeal flour (1 3/4 cup; found conversion online) and added chia seeds. We all just ate it up. I had to make more to share with my parents who gave me the persimmons. I also used the flatter tomato like persimmons that my dad grows on his tree. So good!! This will be a staple every fall.
That sounds like such a good addition and love the idea to use oatmeal flour! Never added chia seeds before. I’m so glad you loved it, Luna… and I’m so jealous they have a fuyu persimmon tree! Enjoy!
You have educated me on persimmons. I made the persimmon muffins and I was sold. Now the bread. I think I like it even more. It’s so moist and I love slicing it and warming it up on a hot griddle with a little butter to get it crispy. Excellent!!!
This is an excellent recipe. I toyed with it by adding 1/2 cup of coarsely chopped walnuts and by using two shots of bourbon: one added to the mix after the persimmon pulp and the other sipped from a glass as I baked. It turned out great. There is just a hint of bourbon, not an overpowering taste as in some holiday breads. I also placed a rectangle of parchment at the bottom of the baking dish before adding the batter, and, after baking, the loaf was very easy to remove from the pan.
Moved to an acre almost 3 years ago with several neglected and half dead trees. We were excited to see that this fall one of the trees starting producing almost a dozen little fruits. It took awhile to find out we had Fuyu persimmon tree. I harvested my 10 persimmons 2 weeks ago and used them for thanksgiving decorations and today 4 are pretty soft so went in search of bread recipes. So glad I found yours. It was easy and delicious! I added about 1 1/2 cup pulp because that’s what the 4 persimmons yielded. I had to bake mine 60 mins to brown under the slices. Definitely will make again! Now to decide do I make cookies or what with my remaining 5 persimmons? ☺️
I am so glad to hear it, Michelle.. and I’m so jealous of your trees! Amazing!! Enjoy them. I have a persimmon muffin recipe, too, if you’re interested 🙂
Hi, I am reading two different instructions regarding baking time. Two places say bake for one hour, and the recipe itself says 40 to 50 minutes….which is it?Thanks!
Made this twice. It was especially great the first time even though the edges were a little dark and the bread didn’t rise as much as banana bread. I thought it was due to spray of baker’s joy on the pan. The second time the loaf rose even less, after baking over an hour and the toothpick coming out clean. Not sure if this was due to using part frozen and thawed Fuju persimmon and part mostly ripened fresh Hachaya persimmon the second time. Both tasted great. None left over here.
Please advise how to make it rise more. Do I need more flour than the recipe called for? more mixing? less persimmon? different temperature for the oven? Thanks, I now have something to use persimmon for when people give them to me. I do usually eat the Fuju ones.
Hi Sue, I’m so glad you liked it! But sad to hear that it didn’t rise much. Did you look at the expiration date on the baking soda? I saw your comment and one other so I’ve made two loaves this week so far to test if I had a rise issue, and none over here… so I’m not sure what could be wrong except the expiration or your oven temperature. 55-60 minutes has been the perfect bake time for me and I checked my oven temperature with an infarred thermometer. So if you had to cook it longer than 60 minutes, maybe your oven temperature is too low. You can baking at 10 degrees higher.
Let me know what you think and how it goes!
About a month ago, I bought a house with a persimmon tree, but since I had never tried persimmons at all, I needed some urgent ideas! This recipe is excellent. Persimmon bread will henceforth be a Thanksgiving tradition for our family!
I just made this recipe and it turned out perfect! It was my first time baking (nevermind eating) persimmons and I will definitely make this again. I followed the recipe exactly and the only thing I would change is I wouldn’t put the decorative slices on top as the loaf was a bit too moist underneath. The recipe itself is perfect, great texture and taste and not over or under sweet.
Thank you for sharing the recipe. I appreciate chefs simplifying the ingredients and/or steps as much as possible. My family almost finished the loaf immediately; and have asked me to make it again. Success! 🙂
My husband liked the persimmon bread so much that he asked me to use the recipe to make banana bread. I was very nervous when the batter was more runny than usual. But it turned out perfect! Most moist banana bread that I’ve made so far. This recipe called for a 1/4 cup less flour than other recipes and that did the trick. Thank you! This is a keeper for all kinds of sweet bread. 🙂
I’m so happy to hear it, Linh, and thank you for sharing! Glad you both liked it so much and used it to make banana bread, too. Yay for keeper recipes!
This recipe is a keeper! I let my persimmons ripen to the mushy point and they were sweet and easy to incorporate into the batter. I added chopped pecans to my mix, so good.
Mine didn’t rise much either, but was still tasty. I split the batter into two 8×8 pans because I didn’t have a loaf pan and was afraid it would rise over the top in just one pan. That was not an issue. 🙂
Hi Jon, I’m sorry to hear that it didn’t rise much. Did you look at the expiration date on the baking soda? I saw your comment and one other so I’ve made two loaves this week so far to test if I had a rise issue, and none over here… so I’m not sure what could be wrong except the expiration or the pan size that you used. I’ve never baked it in an 8×8… always a loaf pan. Let me know what you think!
I am cooking it tonight my husband wanted Splenda in it and he told me it would be too sweet, and I told him we needed the same amount of it for weight, but he won. Either way I am looking forward to trying it.
Ok so I found your recipe while looking for recipes with ripped persimmon and oh it is did not disappoint! I followed the recipe exactly step by step until i got to : let it cool completely 🥴 could not do it! The smell 😭😭😭 was beyond bearable! I had to have a slice 😋😋😋 thank you for sharing. Definitely saving this one for a rerun!
I double checked the size of my loaf pan before I made a comment. An hour of baking time is way to long. I checked mine at 45 minutes and I could have taken it out 5-10 minutes earlier with my oven set at 350. It’s cooling now, hoping it did not over cook.
Hi Valera, I’m surprised to hear that! I saw your comment and I’ve made two loaves this week so far to test if I had a timing, and none over here… so I’m not sure what could be wrong except your oven temperature. 55-60 minutes has been the perfect bake time for me and I checked my oven temperature with an infarred thermometer. So if it was done after 45 minutes, maybe your oven temperature is too high. You can baking at 10 degrees lower.
Let me know what you think and how it goes!
Hi, I’m hoping to make this today with some ripe persimmons that I froze before they went bad. I’d like to try monkfruit sugar to replace some of the sugar and will try a small quantity in a muffin tin so I can see how that turns out before making a full loaf. Not sure on timing – maybe 20 min?? Love persimmon any way you make it ❤️ Wish me luck!!
Hi, I just wanted to share that I put the very ripe persimmons in a food processor with the skin on. It purées very smooth then I make fruit leathers with it. Any leftover I measure and put in ziplock bags to freeze. I’m anxious to try your recipe. I was thinking chopped walnuts and/or ground flax seed would be a good addition. Thankyou
Great tip, Cindy… thank you for sharing! I also freeze the pulp after I process it in the food processor, but I do remove the skin, and then I freeze it in ice cube trays.
And the bread is great with both walnuts and chocolate chips. Never tried it with flax seed. Let me know how it goes if you try it that way!
I made this and just substituted Almond Flour for the All Purpose Flour, and it still turned out AMAZING!! I was a little worried when I saw how “liquidy” the batter was, but really appreciate that you gave that note as it calmed my worries. The bread rose nicely and tasted phenomenal! It was a perfect blend and spices and persimmon – nothing overpowered -very balanced! Thank you!
That makes me so happy to know you can substitute with almond flour and it still comes out great, Christine… yay! I really appreciate you letting me know. So glad you loved it.
This was off the charts. I stumbled on this blog trying to figure out what to do with mushy persimmons because they are too expensive to throw out!!! My daughter is GF. I substituted bobs red mill GF blend. Added 1/4th tsp of Xantham gum and we have made it 2x in 3 days. I would just echo that for a newer oven I baked it at 300 for 1 hour. The first time it started to burn after 30 min despite being mushy on the inside so I just lowers the temperature. I also sprinkled some sugar on top for a little crunch. Amazing!!!
Sounds amazing, Sharon!! Thank you for sharing your adaptation. I’m making a few loaves tomorrow to test what everyone has been saying, and appreciate the tip!
I’m not sure what happened, but the bread collapsed after I took it out the oven. My toothpick was dry when I checked it, but when I cut a slice of the bread, it didn’t seem to be ready even though I baked it for 1 hour. I’m also not sure what the inside is meant to look like since there’s no photo. It still tasted great though! Any insight as to where I went wrong?
Hi Elaine, I’m so sorry to hear it collapsed! My guess is that you could have used maybe a tad bit more flour, or it could have baked another few minutes. The inside should look like banana bread, and the texture should be the same. It sounds like I should test the recipe weighing out the flour. I’ll test it this weekend and add it to the recipe… my plan was to make it again anyways 🙂
Hi Elaine… here is a photo of the inside!
Was delicious and worked well with gluten-free flour. I also added cardamom for extra yum. 🙂
I’m so glad to hear it! I’ve never used gluten-free flour, and have some friends who would love it. Thank you for sharing, Jessica!
This recipe is amazing! I had been wanting to try to bake persimmon bread for a while now not really knowing what to expect. I substituted with all oatmeal flour (1 3/4 cup; found conversion online) and added chia seeds. We all just ate it up. I had to make more to share with my parents who gave me the persimmons. I also used the flatter tomato like persimmons that my dad grows on his tree. So good!! This will be a staple every fall.
That sounds like such a good addition and love the idea to use oatmeal flour! Never added chia seeds before. I’m so glad you loved it, Luna… and I’m so jealous they have a fuyu persimmon tree! Enjoy!
You have educated me on persimmons. I made the persimmon muffins and I was sold. Now the bread. I think I like it even more. It’s so moist and I love slicing it and warming it up on a hot griddle with a little butter to get it crispy. Excellent!!!
That sounds so good, Justin… I’m glad you liked it, and I’m going to have to give your serving suggestion a try!
This is an excellent recipe. I toyed with it by adding 1/2 cup of coarsely chopped walnuts and by using two shots of bourbon: one added to the mix after the persimmon pulp and the other sipped from a glass as I baked. It turned out great. There is just a hint of bourbon, not an overpowering taste as in some holiday breads. I also placed a rectangle of parchment at the bottom of the baking dish before adding the batter, and, after baking, the loaf was very easy to remove from the pan.
Love it! Such a good idea to add the bourbon… and keep a shot for yourself. Enjoy, Matt!
Moved to an acre almost 3 years ago with several neglected and half dead trees. We were excited to see that this fall one of the trees starting producing almost a dozen little fruits. It took awhile to find out we had Fuyu persimmon tree. I harvested my 10 persimmons 2 weeks ago and used them for thanksgiving decorations and today 4 are pretty soft so went in search of bread recipes. So glad I found yours. It was easy and delicious! I added about 1 1/2 cup pulp because that’s what the 4 persimmons yielded. I had to bake mine 60 mins to brown under the slices. Definitely will make again! Now to decide do I make cookies or what with my remaining 5 persimmons? ☺️
I am so glad to hear it, Michelle.. and I’m so jealous of your trees! Amazing!! Enjoy them. I have a persimmon muffin recipe, too, if you’re interested 🙂
Perfection! This recipe is delicious—and has left the most delectable fragrance in my home. Thank you!!!
You are so welcome, Carrie… I’m glad to hear it!
Hi, I am reading two different instructions regarding baking time. Two places say bake for one hour, and the recipe itself says 40 to 50 minutes….which is it?Thanks!
40-50! Sorry for the confusion.
Made this twice. It was especially great the first time even though the edges were a little dark and the bread didn’t rise as much as banana bread. I thought it was due to spray of baker’s joy on the pan. The second time the loaf rose even less, after baking over an hour and the toothpick coming out clean. Not sure if this was due to using part frozen and thawed Fuju persimmon and part mostly ripened fresh Hachaya persimmon the second time. Both tasted great. None left over here.
Please advise how to make it rise more. Do I need more flour than the recipe called for? more mixing? less persimmon? different temperature for the oven? Thanks, I now have something to use persimmon for when people give them to me. I do usually eat the Fuju ones.
Hi Sue, I’m so glad you liked it! But sad to hear that it didn’t rise much. Did you look at the expiration date on the baking soda? I saw your comment and one other so I’ve made two loaves this week so far to test if I had a rise issue, and none over here… so I’m not sure what could be wrong except the expiration or your oven temperature. 55-60 minutes has been the perfect bake time for me and I checked my oven temperature with an infarred thermometer. So if you had to cook it longer than 60 minutes, maybe your oven temperature is too low. You can baking at 10 degrees higher.
Let me know what you think and how it goes!
About a month ago, I bought a house with a persimmon tree, but since I had never tried persimmons at all, I needed some urgent ideas! This recipe is excellent. Persimmon bread will henceforth be a Thanksgiving tradition for our family!
I’m so glad to hear it, Deborah! Enjoy!
I just made this recipe and it turned out perfect! It was my first time baking (nevermind eating) persimmons and I will definitely make this again. I followed the recipe exactly and the only thing I would change is I wouldn’t put the decorative slices on top as the loaf was a bit too moist underneath. The recipe itself is perfect, great texture and taste and not over or under sweet.
I’m so glad to hear it, Autumn! Enjoy!
Thank you for sharing the recipe. I appreciate chefs simplifying the ingredients and/or steps as much as possible. My family almost finished the loaf immediately; and have asked me to make it again. Success! 🙂
I’m so glad to hear it, Linh! Enjoy!
My husband liked the persimmon bread so much that he asked me to use the recipe to make banana bread. I was very nervous when the batter was more runny than usual. But it turned out perfect! Most moist banana bread that I’ve made so far. This recipe called for a 1/4 cup less flour than other recipes and that did the trick. Thank you! This is a keeper for all kinds of sweet bread. 🙂
I’m so happy to hear it, Linh, and thank you for sharing! Glad you both liked it so much and used it to make banana bread, too. Yay for keeper recipes!
This recipe is a keeper! I let my persimmons ripen to the mushy point and they were sweet and easy to incorporate into the batter. I added chopped pecans to my mix, so good.
So good with pecans!! Glad you liked it, Deborah!
Should the loaf rise at all? Mine looks a bit flat
Yes, it should, but not a ton. So sorry I didn’t see this sooner!
Mine didn’t rise much either, but was still tasty. I split the batter into two 8×8 pans because I didn’t have a loaf pan and was afraid it would rise over the top in just one pan. That was not an issue. 🙂
Hi Jon, I’m sorry to hear that it didn’t rise much. Did you look at the expiration date on the baking soda? I saw your comment and one other so I’ve made two loaves this week so far to test if I had a rise issue, and none over here… so I’m not sure what could be wrong except the expiration or the pan size that you used. I’ve never baked it in an 8×8… always a loaf pan. Let me know what you think!
My husband and I just made this recipe. It is delicious!!
I’m so glad to hear you liked it, Gigi!
I am cooking it tonight my husband wanted Splenda in it and he told me it would be too sweet, and I told him we needed the same amount of it for weight, but he won. Either way I am looking forward to trying it.
Yay! I’d love to hear how it went, Julie!
Ok so I found your recipe while looking for recipes with ripped persimmon and oh it is did not disappoint! I followed the recipe exactly step by step until i got to : let it cool completely 🥴 could not do it! The smell 😭😭😭 was beyond bearable! I had to have a slice 😋😋😋 thank you for sharing. Definitely saving this one for a rerun!
Ha! I know exactly what you mean. And I’m so glad you liked it, Rama!
I double checked the size of my loaf pan before I made a comment. An hour of baking time is way to long. I checked mine at 45 minutes and I could have taken it out 5-10 minutes earlier with my oven set at 350. It’s cooling now, hoping it did not over cook.
Hi Valera, I’m surprised to hear that! I saw your comment and I’ve made two loaves this week so far to test if I had a timing, and none over here… so I’m not sure what could be wrong except your oven temperature. 55-60 minutes has been the perfect bake time for me and I checked my oven temperature with an infarred thermometer. So if it was done after 45 minutes, maybe your oven temperature is too high. You can baking at 10 degrees lower.
Let me know what you think and how it goes!
Thanks for this recipe! I used 1 cup almond flour and 1/4 cup chickpea flour instead and it came out super moist.
Thanks for sharing, Yen!
This is my afternoon project! It’s raining here in the Bay Area and I look forward to the scent of this baking.
Can’t wait to hear what you think, Mara!
Looks delicious!!
Thank you!
Hi, I’m hoping to make this today with some ripe persimmons that I froze before they went bad. I’d like to try monkfruit sugar to replace some of the sugar and will try a small quantity in a muffin tin so I can see how that turns out before making a full loaf. Not sure on timing – maybe 20 min?? Love persimmon any way you make it ❤️ Wish me luck!!
Good luck, Jenn! I’ve never made it in a small loaf, so please let us all know how long it took 🙂
Hi, I just wanted to share that I put the very ripe persimmons in a food processor with the skin on. It purées very smooth then I make fruit leathers with it. Any leftover I measure and put in ziplock bags to freeze. I’m anxious to try your recipe. I was thinking chopped walnuts and/or ground flax seed would be a good addition. Thankyou
Great tip, Cindy… thank you for sharing! I also freeze the pulp after I process it in the food processor, but I do remove the skin, and then I freeze it in ice cube trays.
And the bread is great with both walnuts and chocolate chips. Never tried it with flax seed. Let me know how it goes if you try it that way!
I made this and just substituted Almond Flour for the All Purpose Flour, and it still turned out AMAZING!! I was a little worried when I saw how “liquidy” the batter was, but really appreciate that you gave that note as it calmed my worries. The bread rose nicely and tasted phenomenal! It was a perfect blend and spices and persimmon – nothing overpowered -very balanced! Thank you!
That makes me so happy to know you can substitute with almond flour and it still comes out great, Christine… yay! I really appreciate you letting me know. So glad you loved it.
Hi! Do you have any suggestions on gluten free flour substitutions for this recipe?
Unfortunately, I do not have experience with gluten-free flours, but here is an article that might help: https://www.tasteofhome.com/article/converting-recipes-to-gluten-free/
This was off the charts. I stumbled on this blog trying to figure out what to do with mushy persimmons because they are too expensive to throw out!!! My daughter is GF. I substituted bobs red mill GF blend. Added 1/4th tsp of Xantham gum and we have made it 2x in 3 days. I would just echo that for a newer oven I baked it at 300 for 1 hour. The first time it started to burn after 30 min despite being mushy on the inside so I just lowers the temperature. I also sprinkled some sugar on top for a little crunch. Amazing!!!
Sounds amazing, Sharon!! Thank you for sharing your adaptation. I’m making a few loaves tomorrow to test what everyone has been saying, and appreciate the tip!