Persimmon Spelt Tea Bread with Toasted Walnuts

 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!

Ingredients and Directions for Persimmon Spelt Tea Bread with Toasted Walnuts
Preheat oven to 350F and coat 2- 8″x4″ loaf pans with baking spray

1&1/2 cups spelt flour
1&1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon Penzeys baking spice(cinnamon, ground anise seed, mace, cardamom)
1 cup granulated sugar
1 cup ripe Hachiya persimmon pulp, from 2 persimmons
1/2 cup vanilla soy milk or 1% low fat milk
1/3 cup melted unsalted butter
1 tablespoon walnut oil
1 teaspoon vanilla extract
2 large eggs
1 cup walnuts, toasted & chopped

In a medium bowl combine the flours, baking soda, salt and baking spice.  Whisk together and set aside.
In the bowl of a standing mixer combine the sugar, persimmon pulp, soy milk, melted butter, walnut oil, vanilla and eggs.  Beat on medium speed until blended.  Add the persimmon mixture to the bowl of dry ingredients stirring until blended, add the toasted walnuts.  Spoon the batter into the prepared loaf pans and smooth out the top.
Bake for about 40 minutes or until a toothpick inserted into bread comes out clean.  Bread will be deep brown and pulling away from the sides of the pan.  Cool in the pans for about 10 minutes and turn out onto a metal rack to continue cooling before slicing.

 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.

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  1. I can do with two slices of that delicious bread right now with my tea. Definitely with the butter! :)

  2. This looks great. I just started to work with persimmons this year – what a pleasant surprise they were!
    I am jealous of your garden still blooming. It is currently in the single digits here and expected to go under 0 overnight. Brrrr

  3. These look delicious, and I'm looking forward to seeing more of these recipes from your NY resolution throughout the year. Cooking lite while keeping the taste is always a fine art!

  4. Even though I started my diet, I don't see why I couldn't have a slice of this delicious bread so healthy with the spelt flour and the walnuts. The persimmon adds such a special flavor, as well!
    Love the beautiful flowers in your garden, Patty!

  5. Patty, you know that I love spelt, don't you ;-)
    The bread looks spectacular!

  6. Lovely bread. I love cooking with spelt and this looks perfect. The persimmon addition = fabulous.

  7. Your Tuesdays sound perfect, Patty. I make persimmon cookies every year with the persimmons I get, but I love the idea of a bread, especially one that is healthier. Your view of your garden must be such an inspiration!

  8. Happy New Year!
    What gorgeous pictures!

  9. Yummy, I haven't seen any persimmons out here yet. We had a tree a long time ago and my husband cut it down, I still remind him of that, lol. So glad to be home and I'm already thinking about baking too, but I think the healthier part will have to wait at least a week, lol. I need to look for that spice, I can't believe I don't have any of that. Happy New Years and happy Wednesday.

  10. Tea breads are so nice to keep in the house as a nice snack with a cup of coffee or tea. This one looks particularly delicious! I just love persimmons!

  11. This looks wonderful – a friend just introduced me to persimmons and I am thrilled to have a yummy recipe!

  12. Tienen un aspecto muy delicioso y un color muy hermoso,realmente una exquisitéz,abrazos por un año lleno de alegrías y bendiciones para ud,hugs,hugs.

  13. Lovely bread, Patty! Thanks for your sweet comments! I appreciate your support so much.

    My Brioche dough didn't rise – I think I had the milk too hot, so I'll try again tomorrow! Hope you're having better luck with yours.

  14. Ahhh…the simplest pleasures of life…a warm slice of your own out of the oven treat…and healthier to boot! That a girl…great efforts to eat well and inspire us through the same course ;o)

    Looking forward to more of your special Tuesday baking.
    Hugs to Noah ;o)

    Ciao for now,

  15. I have never tasted a persimmon let alone baked with one, but this sounds like a lovely recipe to start with.

  16. This sounds delicious, Patty…I think we're all ready for some more healthy baked offerings…and this fits the bill nicely. Your food styling is gorgeous as always…I love your beautiful hydrangeas. Mine are long gone~

  17. This looks lovely. I've never baked with persimmons before, but it sounds like you hit the jackpot with this recipe.

  18. Oh the sweet rewards of your homemade treats. Your grandson if very lucky to have you bake such yummy treats for him. Persimmoms have become a favorite but I usually just eat them. I'm going to see if I can still get some so I can try your bread. It looks so inviting. Loving the beautiful colors in this post :)

  19. What a beautiful bread Patty! I am going to have to make my way up north so you and Gina can teach me to bake…or at least feed me these lovely treats :)

  20. Oh my…can I have a slice please? This is such a delicious way to begin my morning. I'm drooling just thinking about how great the flavors of persimmon and walnut must have tasted. Thank you for sharing with me…and warm wishes for the new week!

  21. You are just incredible making these breads…and growing flowers!

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