Fall brings cooler, crisper weather and shorter days as well as a beautiful host of seasonal fruits including pears, apples, pomegranates and my favorite, persimmons. This bread uses Hachiya persimmon, which are great for baking because as they ripen, their flesh turns very soft and purée-like, which is great for incorporating sweetness and adding a rich darker color to your bread batter. Dates and walnuts are perfect companions to the persimmon in this delightful fall quick bread, perfecting suited for with an afternoon cup of tea.

I originally developed this recipe 16 years ago for my cook book Anna Getty’s easy Green Organic. It was one of those recipes I tried over and over again to get it just right. It is by far my favorite quick bread, over the Gluten-Free School-Is-In Banana Bread and my Sweet Potato Bread with Walnuts and Cranberries, and those are both really really good.

One of my most favorite things about traveling to Britain is the afternoon tea service. Complete with cucumber tea sandwiches, petit-fours, a tea pot with hot tea and scones with jam and Devonshire clotted cream. The service is decadent and such a beautiful ritual to share with good friends and family.

I have been a fan of Coffee Cake for a long long time, however, it is normally made of gluten and filled with refined sugar and so I don’t eat it. I love the moist cake and the thick layer of the crunchy crumble topping.