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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.
- 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
- 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 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.