Spiced Cantaloupe Tea Loaf1
1 made it | 1 review | 0 photos
This unique recipe uses sweet, juicy ripe cantaloupe, a touch of cinnamon and ginger, all baked into a warm loaf. Perfect alongside a piping hot cup of coffee or tea.
3 cups all-purpose flour
1 3/4 tsp cinnamon ground
1 1/2 tsp salt
1 tsp ginger ground
1 tsp baking soda
1 tsp baking powder
2 cups sugar granulated
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
1 3/4 cups cantaloupe ripe, grated (only the flesh)
Heat the oven to 350 F degrees. Grease and flour two 5×8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl.
With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don't overmix or your tea cakes will be tough.
Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour.
Let cool on a rack, then invert. Serve just slightly warm or at room temperature.
August 30, 2020
When I made this, I was afraid to put too much cantelope in the batter because of how much moisture it adds but I ended up wishing I had put in more! The recipe calls for 1-3/4 cups and don't be bashful about filling your measuring cups to the rim. My finished product was a delicious, moist spiced bread that I'd definitely make again, I just wish it had more of a cantelope flavor. Next time!