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When fall arrives and persimmons come to the market, it’s time to make Persimmon Bread. This moist, spicy loaf, filled with honey and ripe persimmon pulp, will fit right in at your Autumn Afternoon Tea. Serve it thinly sliced with Ginger Butter. Recipe included in: Afternoon Tea and the Four Seasons, An Autumn Afternoon Tea, and included at no cost on our website in Tea Menu Basics: Sandwiches, Savories, Scones and Tea Breads.