Here are the phrases that won me: “loaf pan,” “quick bread” and “diced ripe plums.” The “Spiced Tea Bread with Fresh Plums,” from the July/August 2019 issue of Eating Well, is my farewell to summer. Sigh.

Coaxed by the inclusion of white whole-wheat flour and oat flour, for a change, I mixed by hand, which is always the most rewarding of cooking endeavors. I love the scent of cardamom. And ginger. And allspice. The components of “spiced tea,” I suppose.

One-and-one-half plums served to provide my one-and-one-half cups. My loaf needed 70 minutes to bake. Its texture was moist and cakey, thanks to those juicy plums.

This loaf tastes somewhat “darker” than plain old cake. I’ll credit the two flours I mentioned above. And here’s the kick that I’ll admit to enjoying: the crispy turbinado sugar on top.

Next time, I’ll be savory with a springform pan. I’ll make the “Sausage and Provolone Potato Pie,” from the October/November 2019 issue of Fine Cooking. Come back to my site next week, to share the creamiest potatoes.