Last updated on June 21st, 2017 at 02:25 pm
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!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Spiced Cantaloupe Tea Loaf
Ingredients
- 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 ripe cantaloupe grated
Instructions
- 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.
Notes
Nutrition
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CL says
April 29, 2019 at 8:48 pmI bought a large cantaloupe from Costco and it turned out to be a bit to dry to eat on its own. So I googled for a recipe for a loaf and your recipe turned up. I followed your recipe with a substitution of 2 cups of whole wheat flour and 1 cup white flour. It worked wonderful. Awesome recipe! Delicious!
Megan Schroder says
April 17, 2019 at 7:23 pmGreat recipe! I bought a gigantic cantaloupe from Costco and wondered what else I could do with it aside from cut it up. This recipe is nice. I think maybe it could use a little more spice and a little less sugar. I also used Apple sauce instead of the oil. Super clever and definitely a keeper of you find yourself with too much ‘loupe!
Krust says
September 21, 2018 at 4:13 pmThis cake was absolutely stellar! My family loved it! This is the perfect way to use up cantaloupe, and I added some apple, too! Definitely making this again!
Joanna Cismaru says
September 21, 2018 at 5:00 pmSo glad you enjoyed it!
Lyne says
January 21, 2016 at 1:03 amThis cake didn’t disappoint. I cooked in a 8 inch square tin on 150c for 1hr 20min. Did cover cake with tin foil for the last 20min. Looking forward to making the Nutella magic cake.
jo says
January 21, 2016 at 10:04 amGlad you liked this Lyne. 🙂
Roberto says
March 16, 2015 at 10:22 amI mAde it and It’s dElicious, I just add some clove and some nutmeg to makE it moRe sPiCy.
MaryJo says
August 8, 2014 at 1:25 amThis sounds very good. I’m guessing grated cantaloupe is very juicy – did you drain it before adding to the batter?
jo says
August 8, 2014 at 4:17 amNo I didn’t. If you find the batter is too wet just add a bit more flour.
Mel says
December 28, 2018 at 11:22 amIs the batter supposed to more on the wet side OR more on the dry side?
Have lots of melon leftover so will try this recipe.
Joanna Cismaru says
December 29, 2018 at 10:07 amIt’s more on the wet side. Let me know how it turns out.
Carol at Wild Goose Tea says
July 17, 2014 at 7:44 pmI would have never thought in a million years to put cantaloupe in a bread. But why not—I think that was an inspirational idea. There is no problem with the yumminess factor as far as the photos goes.
Quick breads like this are always so versatile and everyone likes them. Good job! And yep, I am sure nothing whatsoever was caused by you drinking Sangria with other baking friends. Hmmmm
jo says
July 18, 2014 at 12:30 amLOL thanks Carol! Let me know if you try the bread, it’s amazing. 🙂
Judy says
July 17, 2014 at 6:08 amHow do you grate a melon?
What colour skin does s cantaloupe have?
Can I bake it in a round/square baking tin and if so how long in the oven?
How you doing Jo?
jo says
July 18, 2014 at 12:37 amHi Judy, Nice to hear from you again. I’m doing just fine. The color of a cantaloupe’s skin is gray-green. Basically I just cut the cantaloupe in half, cleaned the middle part out and cut it in slices and then I cut each slice in half and grated it, I found it easier to grate with the smaller pieces. You’d still need 2 baking tins because this recipe does make 2 breads so I think the time would be the same. Make sure you do the toothpick test though to make sure it’s done inside.
Carla says
August 25, 2017 at 6:15 amThis was helpful! I have this prepped to make as there’s always too much cantaloupe and it need variety, and also to not be wasted! I’ve done a few modifications, but I am all about trying from a template! I cannot wait! Thank you!
Estelle says
July 17, 2014 at 3:23 amI LOVE cantaloupe, so this will be a MUST try this weekend. Thanks!!!
jo says
July 17, 2014 at 3:58 amYou’re welcome! 🙂 I’m sure you’ll love it!
Suné Moolman says
July 16, 2014 at 7:10 amThis looks beautiful! What a brilliant idea. I’m very fond of cantaloupe, I’ll definitely give it a try. Thanks.