Spiced Cantaloupe Tea Loaf
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Spiced Cantaloupe Tea Loaf – 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. Serve with a pat of butter, and never go back to your regular loaf recipes!
You might think this is a weird combination. Cantaloupe in a tea loaf? But why not! As I was making this and grating the cantaloupe, I thought maybe I should strain it. But then I thought, no! We would want all that moisture baked in my bread. It was a great idea, the loaf turned out absolutely perfect!
I had so much fun in the making of this tea loaf, drinking Sangria, cooking and baking. I know cooking can be a source of stress for some, but easy recipes like this quick bread are a perfect way to just enjoy yourself! Dump, mix, bake, and enjoy your beautiful creation.
Ingredients
- Flour – I used all-purpose.
- Spices – Ginger and cinnamon.
- Salt – Season to taste.
- Leaveners – Both baking soda and baking powder.
- Sugar – Granulated.
- Eggs – Use large eggs.
- Vegetable oil – You can use melted butter instead. For a healthier alternative, applesauce will do the trick.
- Vanilla extract – Vanilla paste or fresh bean can be used.
- Cantaloupe – Nice and ripe! Flesh grated on a box grater.
How to add mix-ins
Want to add some chopped nuts, sweet chips, seeds, etc.? After mixing the batter, gently fold your mix-in(s) of choice in before scraping into the loaf pans. You can also sprinkle the mix-ins on top of the loaf before popping it in the oven.
How to make spiced cantaloupe tea loaf
- Prep: Preheat the oven to 350F. Grease and flour two 8×5 inch loaf pans.
- Make the batter: Whisk the flour, cinnamon, ginger, salt, and leaveners in a bowl. Beat the sugar, eggs, oil, and vanilla in a separate large bowl with an electric mixer or whisk. Fold in the cantaloupe. Add the dry ingredients to the wet ingredients, and fold until just blended.
- Bake: Divide the batter between the two loaf pans and bake for 50-60 minutes. Let the loaves cool for 5-10 minutes in their pans, then remove them and let them cool fully on a wire rack.
How to tell when my tea loaf is done baking
Once the top of your loaves are set and have cracked, you can start to check if they’re done. Insert a toothpick into the thickest part of your loaves. When it comes out clean, you can take them out of the oven. If there is still some batter left on the toothpick, continue to bake for 5-10 minutes at a time.
Make sure to test both of your loaves for doneness. Ovens can have warm and cool spots. You may even have to swap the loaves’ positions in the oven if one is cooking faster than the other.
Tips for making the best tea loaf
- Make sure your cantaloupe is nice a ripe for a moist bread.
- Use both baking soda and baking powder to get optimal airiness.
- Don’t over-mix! Just blend the ingredients until they come together. An over-mixed loaf = a dense loaf.
- Make sure the oven and loaf pans are fully prepped before starting. You’ll want to get the mixed batter into the pans and then the oven as fast as possible.
- Swap the positions of your two loaves in the oven half way through to make sure they bake evenly.
- Let the loaves cool for 5-10 minutes in the loaf pan before turning them out. This way, they won’t have a chance to fall apart.
How to store tea loaf
Store your loaf in a large airtight container, freezer bag, or on a cake plate covered with a dome. It’ll last 2-3 days at room temperature or 1 week in the fridge. You can microwave your slices for 5-15 seconds to warm them up just a little bit before digging in.
Make sure your loaves have cooled down fully before storing them to avoid condensation in the container. I find storing them un-sliced is best for maximizing freshness.
How to freeze tea loaf
Just like the section above, make sure the loaves have cooled down fully before starting any of these suggestions. Wrap the loaf or loaves well with both plastic wrap and foil. They’ll last frozen for 3 months.
In this case, they’ll actually stay fresh if you freeze them sliced. If you just want to grab a slice or two at a time for a quick snack, pre-slice the loaf. Wrap each piece with plastic wrap or foil and store them sealed in a large airtight container or freezer bag.
Thaw overnight on the counter or in the fridge. You can also pop them into the microwave straight from the freezer, plastic wrap removes, and zap them for 5-10 seconds at a time.
Check out my favorite quick bread recipes here:
- Chocolate Zucchini Bread
- Banana Blueberry Bread
- Cranberry Quick Bread
- Lemon Poppyseed Bread
- Banana Nut Bread
- Skinny Double Chocolate Banana Bread
- Old Fashioned Lemon Bread
- Marbled Chocolate Banana Bread
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Spiced Cantaloupe Tea Loaf
Ingredients
- 3 cups all-purpose flour
- 1¾ teaspoon cinnamon (ground)
- 1½ teaspoon salt
- 1 teaspoon ginger (ground)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups sugar (granulated)
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 1¾ cups cantaloupe (ripe, grated (only the flesh))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
Notes
- Recipe yields 2 loaves.
- Nutritional information is per slice and assumes 10 slices per loaf.
- Store your loaf in a large airtight container, freezer bag, or on a cake plate covered with a dome. It’ll last 2-3 days at room temperature or 1 week in the fridge. You can microwave your slices for 5-15 seconds to warm them up just a little bit before digging in.
- Make sure your loaves have cooled down fully before storing them to avoid condensation in the container. I find storing them un-sliced is best for maximizing freshness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi. Love this recipe! Love the flavor! I took the juice that was left from grating the cantaloupe and mixed with a bit of water and some powdered sugar for an amazing flavorful glaze.
My only issue is that my loaves, while disappearing super quick, is that they were awfully crumbly. Is this normal? Did I make an error somewhere?
Oh, I’m all about that cantaloupe glaze you whipped up—genius! As for the crumbly situation, it might be a moisture issue or could be related to mixing. Try not to overmix the batter next time, and maybe add a touch more liquid. Keep baking and let me know how it turns out! 🍈🍞
This recipe was surprisingly SO GOOD! We brought it to a gathering with friends and they all raved about it and wanted the recipe. I made this loaf gluten-free with Bob’s Red Mill GF flour too.
It’s wonderful to hear that this was a hit, especially with the gluten-free twist! Bob’s Red Mill GF flour is a fantastic choice. Sharing a unique and tasty recipe with friends is always a joy. Happy baking! 🍈🍞🎉
This was a great success – everyone is asking for the recipe. Unfortunately I can’t send a photo – the cakes just disappeared in minutes.
It’s always a good sign when a dish disappears so quickly that you can’t even snap a photo. Thank you for letting me know how much everyone enjoyed it; your feedback truly makes my day. Feel free to share the recipe with anyone who’s asking—they clearly have great taste! 🍈🍞✨
I don’t care for melons but I loved this bread. I followed the recipe to the letter and nowI have a new favorite bread
I’m so glad to hear you’ve found a new favorite, especially given that you’re not typically a melon fan! It’s amazing how combining flavors in a new way can open doors to unexpected delights. Thanks for giving the recipe a shot and for sharing your experience!
Delicious. I made a couple substitutions, but it was a hit!
Excellent taste and moist easy to make and will make more as loads of melons
Excellent! Moist, great flavor
So glad you enjoyed it!
Personally, I do not care for cantaloupe. Made this cake a few months ago, and it was Awesome, Could not stop eating it!!Making again tomorrow!! Soooo Good!!!!
This was such a great use of extra cantaloupe. Made muffins because they are more fun for my kids and take less time to bake. Super yum! Thanks.
Came here to ask if this recipe would convert well to muffins. Happy to hear that worked out for you!
Very surprised with the outcome. I’m the only one at home who eats cantaloupe and usually end up having too much. This recipe allows me to eat it fresh and then cook it up into a good breakfast loaf. I actually added raisins and walnuts to one of the loafs and added a bit of allspice and clove. Also, I strained the shredded cantaloupe a bit because mine had already been cut up in the fridge for a few days before I used it in this recipe (don’t worry – I did not throw out the juice! I made cantaloupe margaritas with it 😉 ).
I loved this quick bread. The texture was perfect and the spices well balanced.
So glad you liked it!
Made today! Will not last 3 days!!! Great and I used fresh ginger root. Great recipe. Thanks.
My pleasure, glad you like it!
Any thoughts on how much the cantaloupe would be by weight? Mine is already cut and I was just going to pulse it in the blender with the wet ingredients to break it up.
280g. There’s a metric conversion button under the ingredients. 🙂
My cantaloupe is already cut into small pieces, so grating would be hard. Could I just mash it up or put it into a blender?
Sure, that would work.
Can I use oat flour instead?? if so how much, somebody could give me a hint? Cheers!
Oat flour is significantly lighter than all-purpose and whole wheat flour. If you use one cup of oat flour for every cup of regular flour, you won’t be using enough and your loaf won’t rise as high as it should! It typically is about 1 1/3 cup of oat flour for every 1 cup of all purpose. You may have to adjust the liquid, and the loaf can turn a lot more dense when using other flour, so just keep that in mind!