Melons aren’t the greatest keepers so this spiced cantaloupe tea loaf is the perfect destination for any melon abundance you may have!
You might think this is a weird combination, cantaloupe in a tea loaf? But why not! When I was making it, Remo, a.k.a hand model, a.k.a hubs, was complaining and kept making faces and saying gross, over and over again, but I kept saying you just wait and see. And if he wasn’t going to like it, well then I’d just be eating spiced cantaloupe tea loaf the whole day because this recipe makes 2 good size loafs.
But that’s ok, fine by me, I can eat this tea loaf all day long if that’s what it takes. But really, why not use cantaloupe in a tea loaf? As I was making this and grating the cantaloupe, I was thinking maybe I should strain it, but then I thought no, we would want all those juices in my bread. Good idea, the tea loaf is freaking amazing!
I made this over the weekend with my friend and we had so much fun in the kitchen, drinking Sangria and cooking and baking. Did I mention it was all before noon? That’s just how I roll!
So I had a little accident while I was making these, and I don’t blame the Sangria one bit. One of the baking pans cracked. My mistake, as I took the loaf pans out of the oven I put them on a hot stove and I think, from what I can remember, although things are a bit vague now, that that’s how it happened. Not to worry, I was able to salvage my gorgeous loaf out of the pan all in one lovely piece. The trick was to let it cool.
This loaf, this gorgeous sweet tea loaf. Did i mention it has ginger and cinnamon and cantaloupe? A fresh from the farm melon is a gorgeous thing in the summer! So if you’ve got leftover melons well this loaf is a must!
- 3 cups unbleached all-purpose flour
- 1¾ tsp ground cinnamon
- 1½ tsp salt
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups granulated sugar
- 3 large eggs
- 1 cup neutral oil, such as vegetable or canola
- 2 tsp pure vanilla extract
- 1¾ cups grated ripe cantaloupe
- Heat the oven to 350 F degrees.
- Grease and flour two 5x8 inch loaf pans. Put the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl and whisk to blend.
- With an electric mixer or a wooden spoon, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloup. 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.
Recipe adapted from Farmstand Fresh magazine.