Preheat oven to 350 degrees and grease an 8″ loaf pan with butter or coconut oil.
Whisk together the gluten free flour, salt and baking soda.
Remove the stems from the persimmons, and place into a large glass bowl. Cover with plastic wrap and pierce the plastic wrap with a fork a few times to vent. Place in microwave and heat for about 4 minutes, until juice is released from persimmons.
Mash well with a potato masher, then add remaining ingredients and stir until combined.
Add flour mixture and stir until combined, then pour into a greased 8″ loaf pan.
Bake for about 40 minutes, until golden brown and knife inserted comes out clean. Let cool for about 10 minutes before slicing. Enjoy!