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
Keep scrolling for to the recipe card for the full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- 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
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Serves: 20
Melons aren’t the greatest keepers so this spiced cantaloupe tea loaf is the perfect destination for any melon abundance you may have!
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 cantaloupe ripe, grated (only the flesh)
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.
Recipe 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:
Serving: 1sliceCalories: 257kcal (13%)Carbohydrates: 36g (12%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 9g (56%)Cholesterol: 28mg (9%)Sodium: 251mg (11%)Potassium: 93mg (3%)Fiber: 1g (4%)Sugar: 21g (23%)Vitamin A: 514IU (10%)Vitamin C: 5mg (6%)Calcium: 21mg (2%)Iron: 1mg (6%)
Anna says
Do you think this would work with a honeydew? My fruit & veggie box accidentally came with that instead of a watermelon. With my kids the watermelon would be gone in an hour, but nobody wants anything to do with the honeydew. I tried it, and it’s not very sweet – almost like a slightly sweet cucumber. It is juicy, so maybe if I went a little over on the sugar and spices? Maybe adding an apple is a good idea too? Appreciate any advice – I don’t want to throw it out but none of us are fond of it as fruit to eat.
Jo Cooks Team says
For sure, give that a try! A bit more sugar will help; use your discretion as per your own sweet preference.
Gerry says
Now I have another way to use frozen cantaloupe
Gerry says
Love the idea to use cantaloupe
Mita says
Any tips on how to pick a sweet and ripe cantaloupe? I can never tell if they are soft or hard inside.
Jo Cooks Team says
Here’s a great resource for you: https://www.realsimple.com/food-recipes/shopping-storing/food/fresh-pick-cantaloupe
Mita says
Thank you. I really love the idea of using cantaloupe, such a unique and uncommon ingredient to use in a cake. I saw the title Spiced Cantaloupe Tea Loaf and got intrigued.
Cheryl Pape says
Do you remove the rine before grating or do you grate rine & flesh?
Jo Cooks Team 2 says
Just the flesh!
Marshia says
This was the best bread!. Consistently was more cake like,not dense and very flavorful. I hated to waste the cantaloupe I cut too soon, so found this as an alternate to throwing away as ripening in the refrigerator was NOT an option. I made it this morning. Used the food processor to shred the entire cantaloupe, used a whisk on the eggs, and mindful of over mixing, followed the directions thereon EXACTLY, folding the cantaloupe in and THEN the dry ingredients. I baked for approximately an hour and 10 minutes; used parchment paper on the bottom of each pan, and sprayed and floured the sides of the pan. Came out perfectly. I would make this again and again. I think one could even use a tad more ginger than called for to offset some of the sweetness. Thank you for making this recipe available.
Kelly says
Made this today and the flavor is amazing! I alerted just a little for health purposes (used applesauce instead of oil, egg beaters in place of egg).
My only question was shredding the cantaloupe. I made this because my fruit was overripe and I did not want to toss out into compost. I made one batch with drained fruit and the other without draining the fruit to see if there would be a change in density. Waiting on the “juicy” loaf to cool.
Overall, this recipe is a winner, even with my alterations. Amazing! Thank you for posting.
Gayle says
Half of one loaf was GONE within a couple hours. My husband and I both love it. A very unique yet yummy taste.
Janice Bontius says
Do you measure the cantaloupe before or after grating it? Thanks
Jo Cooks Team says
After grating. Enjoy!
Janice Bontius says
This was amazing! No more throwing out leftover cantaloupe from a fruit tray 😊
L. Davidson says
Spicy cantaloupe tea loaf
What a hit! Followed the recipe to a tee, except I added a grated apple! My husband’s new favourite!
jo says
So glad you liked it!
L.Davidson says
I made this again today, actually made two! My adult son wanted one and my husband asked if I could make it again! Making it again, I realized I didn’t follow your recipe to a tee. Replaced vegetable oil with apple sauce and cut the sugar by 1/2 cup and added one grated apple! But amazing tea loaf!
CL says
I 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
Great 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
This 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
So glad you enjoyed it!
Lyne says
This 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
Glad you liked this Lyne. 🙂
Roberto says
I mAde it and It’s dElicious, I just add some clove and some nutmeg to makE it moRe sPiCy.
MaryJo says
This sounds very good. I’m guessing grated cantaloupe is very juicy – did you drain it before adding to the batter?
jo says
No I didn’t. If you find the batter is too wet just add a bit more flour.
Mel says
Is 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
It’s more on the wet side. Let me know how it turns out.
Carol at Wild Goose Tea says
I 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
LOL thanks Carol! Let me know if you try the bread, it’s amazing. 🙂
Judy says
How 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
Hi 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
This 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
I LOVE cantaloupe, so this will be a MUST try this weekend. Thanks!!!
jo says
You’re welcome! 🙂 I’m sure you’ll love it!
Suné Moolman says
This looks beautiful! What a brilliant idea. I’m very fond of cantaloupe, I’ll definitely give it a try. Thanks.