Spiced Cantaloupe Tea Loaf
User Reviews
4.5
Spiced Cantaloupe Tea Loaf
Description
The Spiced Cantaloupe Tea Loaf uses a combination of flour, ground cinnamon, ground ginger, baking soda, and baking powder to create a lightly spiced base. Ripe grated cantaloupe is folded into a mixture of eggs, vegetable oil, sugar, and vanilla, providing moisture and subtle sweetness. The batter is baked in loaf pans at 350°F for about an hour until a toothpick inserted in the center comes out clean, producing a tender crumb with gentle spice notes.
This loaf is well suited for breakfast, snack, or with tea. Its mildly sweet, spiced, and fruity profile offers a different take on classic tea breads. It can be served lightly warmed or at room temperature for a pleasantly moist and flavorful slice.
The recipe yields two loaves and storage recommendations suggest keeping it in an airtight container at room temperature for 2-3 days or in the refrigerator up to a week. Slices can be briefly microwaved to refresh warmth and softness. Storing whole, unsliced loaves minimizes moisture loss and maintains freshness longer.
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 egg
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 1¾ cups cantaloupe ripe, grated (only the flesh)
Instructions
- 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.
Notes
- This recipe makes two loaves, approximately 10 slices each.
- Store loaves in an airtight container to maintain moisture, lasting 2-3 days at room temperature or 1 week refrigerated.
- Reheat individual slices for 5-15 seconds in a microwave to regain softness and warmth.
- Allow loaves to cool completely before storing to prevent condensation buildup.
- Keeping the loaves un-sliced until serving helps retain freshness longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 257kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 28mg | 9% |
| Sodium | 251mg | 10% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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