As most of us slip back into our post holiday routines I realize that simple baking is one of my favorite pastimes and that baking on Tuesday mornings makes the most sense as that is the day I pick up Noah, my grandson, from school. Noah has a sweet tooth, like me, and I really do enjoy how much he likes my homemade baked goodies. I used the last of my bowl of very ripe Hachiya persimmons, which easily made the cut for the tea bread I baked this morning. I adapted a recipe from Cooking Light’s Way to Bake which I ordered sometime last month as part of my annual New Year’s resolution to bake healthier. I found several simple recipes for cookies, breads, muffins etc, not too terribly fat-free, that I’m going to try over the next few months. My persimmon bread looks like banana bread in the pictures and frankly the texture is really not too far off. If you look closely at the slices of the bread you will notice, among the pieces of toasted walnuts, small orange flecks of the persimmons. The flavors of the persimmon, toasted walnuts and spices are pronounced in this not overly sweet tea bread which I found to be tender and very fragrant from the oven. I tried a slice still slightly warm with a cup of tea this morning, yum- one of the rewards of home baking!
Another picture from my garden, I can’t believe that these fall colored pink hydrangeas are still hanging on and look so pretty from my kitchen window.