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Spiced Cantaloupe Tea Loaf
Melons aren’t the greatest keepers so this spiced cantaloupe tea loaf is the perfect destination for any melon abundance you may have!
- 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)
Heat the oven to 350 F degrees. Grease and flour two 5x8 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.
Serving: 1slice | Calories: 257kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 251mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 514IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg