Pumpkin seed persimmon bread

One of the tastiest Paleo baked treats I’ve made

If you’re always using coconut and almond flour for your baked goods, why not change it up a bit?  It’s so easy to make your own “flour” out of raw pumpkin seeds or sunflower seeds in your food processor or coffee/spice grinder.

And you can substitute pumpkin seed flour in recipes that call for almond flour one to one. Pumpkin seeds are packed with minerals like zinc, magnesium, tryptophan and phosphorous. They are soooo good for you.

I bought a ton of over ripe organic persimmons at my local grocery store because the season is over and they put the last of the inventory in the bargain section!! I bought Fuyu persimmons that are eaten when hard like apples. The bargain persimmons were on the soft side. But I love them that way, they are much sweeter.

And I couldn’t pass up a 2.5 pound bag of persimmons for 99 cents. I bought 10 pounds. I’ll be making lots of persimmon pudding, jam and baked goods. They’re also great sliced and dehydrated or raw with a smear of nut butter.

This persimmon inspired pumpkin seed bread was my idea but I did some online recipe research to figure out the proportion of ingredients. I based my recipe on this one but made a few adjustments.

I looked at several recipes for inspiration but most had too many ingredients. I wanted it to be simple. Just pumpkin seed “flour”, eggs, fat, persimmons, salt, and pumpkin pie spice.



  • 1.5 cup persimmon pulp
  • 3 eggs
  • 1/4 cup duck fat
  • 2 cups pumpkin seed flour
  • 1 Tbsp pumpkin pie spice (cardamon, cinnamon, nutmeg, ginger)
  • 1 tsp baking soda
  • 3/4tsp sea salt

How to

Process 2 cups of pumpkin seeds in the food processor or high powered blender.  Set aside.

Slice persimmons into a food processor or high powered blender. I used about 8 small persimmons to make 1.5 cups, but this will vary with persimmon size.

Melt duck fat (you can also use coconut oil or butter).

Mix together pulp, eggs, flour, fat, spices, salt and baking soda in a bowl. I hand mixed everything in a bowl but if you have an electric mixer it’s even easier.

Pour the batter into a bread pan that’s lined with high heat parchment paper or greased with your fat of choice (coconut, butter, duck fat).

Bake in a pre-warmed oven at 350.

The taste of this bread reminds me a lot of regular old zucchini bread. And it’s sweetened only with fruit.

If you love zucchini bread, you’ll love the persimmon version.

Next time I make this I’ll add an over ripe banana for extra moisture, flavor and sweetness ( it was super moist without it but I LOVE banana bread).

It was amazing fresh out of the oven but the next day I ate it toasted with butter and homemade crock pot apple sauce.



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