Vegan lotus bread with wholemeal flour, spices & sunflower seeds
There’s nothing more comforting than a warm, fragrant lotus bread, especially when it’s made with wholesome, plant-based ingredients. This healthy vegan persimmon bread celebrates the natural sweetness of ripe persimmons, allowing you to enjoy a moist, flavorful loaf that’s lighter on added sugars, fats and salt. Made with whole wheat flour, warming spices, and crunchy sunflower seeds, this nutritious quick bread is perfect for fall baking, holiday brunches, or a warm afternoon treat. Whether you’re looking for a healthier dessert, a nutritious snack, or a delicious way to use up seasonal persimmons, this easy plant-based persimmon bread recipe delivers great flavor with simple ingredients.
I was inspired to create this recipe by the bounty of my persimmon in our orchard here in Ojai, California, as well as memories of cooking with my mom. She grew up on a farm in Arkansas and loved the persimmons that grew on her tree every year. She didn’t get to enjoy persimmons very often in the Pacific Northwest, but once I moved to California, I started sending her persimmons from my state, which has a robust persimmon growing climate. It became common love for us! So it was with great joy that I entered the kitchen to develop a recipe that reminded me of that comforting love that surrounds a delicious, spicy, delicious, warm lotus bread. This classic vegan bread features a healthy array of whole wheat flour, warming spices, persimmons, nuts and seeds. All you have to do is chop the persimmons, mix the batter, transfer it to a baking tray and bake it. You’ll be rewarded with a warm, flavorful, moist loaf. Share this recipe as a gift of love during the holiday season—which is when persimmons ripen.
This recipe includes Fuyu persimmons, which is the type of persimmon that is good when firm and crunchy. If you are using Hachiya persimmons, you will need to wait until they are ripe and pulpy. So you will need to slightly reduce the moisture in the recipe to adjust how soft these fruits are. You can also make this recipe gluten-free by replacing the wheat flour with a gluten-free flour blend.
What are Lotuses?
There are two main types: Hachiya and Fuyu. Fuyu (pictured above), is squat and round, looking a bit like an orange tomato. These can be eaten crisp before they soften and ripen. These are the types of persimmons that work best in recipes where you need firm persimmons, such as salads and snacks. Hachiya persimmons should be eaten soft and ripe (they’re otherwise hard), so they’re not good in fresh salads, but they’re great for baking, jams and jellies, where very soft textures work well. They are versatile in so many dishes, including savory and sweet. And here’s a fun fact – ‘Sharon Fruit’ is a type of persimmon variety! No wonder I love these fruits so much. Learn more about persimmons here.
Imprint
Description
Bake this healthy vegan persimmon bread made with fresh persimmons, whole wheat flour, warm spices and crunchy sunflower seeds. Naturally sweetened, light on added sugars and fats and perfect for autumn and winter baking.
- Preheat oven to 350F.
- Place the persimmons, plant milk, vanilla, oil, chia seeds and flax seeds in a large bowl. mixing bowl and combine with one electric mixer for about 4 minutes to soften the fruit and create a thick mixture.
- Add the brown sugar, all-purpose flour, whole-wheat flour, baking soda, salt (optional), cinnamon, ginger, and nutmeg and mix with an electric mixer until smooth and well-blended (do not overmix).
- Stir in the sunflower seeds.
- Spray a baking sheet with nonstick cooking spray. Pour the batter into the loaf pan, evenly with a spatula.
- Place in the oven and bake for about 55-60 minutes, until a fork inserted in the center comes out clean. It makes a wet texture.
- Remove from the oven and let cool for about 10 minutes. Remove the bread from the pan. When cool, cut the bread into 12 slices and serve. Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 6 months.
- Makes 12 servings (1 slice each)
Notes
This recipe includes Fuyu persimmons, which are good when firm and crunchy. If you’re using Hachiya persimmons, you’ll need to wait until they’re ripe, and you’ll need to reduce the moisture in the recipe slightly to accommodate how soft these fruits are.
You can make this recipe gluten-free by replacing the wheat flour with a gluten-free flour blend.
- Preparation time: 20 minutes
- Cooking time: 55 minutes
- Category: Dessert
- Kitchen: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 9 gr
- Sodium: 110 mg
- Fat: 13 gr
- Saturated Fat: 2 gr
- Carbohydrates: 25 gr
- Fiber: 3 gr
- Protein: 4 gr
Sharon’s favorite persimmon recipes
Discover even more of my top persimmon recipes developed in my own kitchen.
Arugula brown rice persimmon salad with tahini dressing
Wholesome Persimmon Oat Crumble
Persimmon cake with spices
Mediterranean white bean salad with persimmons
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