Cantaloupe Tea Loaf
Serves: 12
  • 3 cups unbleached all-purpose flour
  • 1¾ tsp ground cinnamon
  • 1½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup neutral oil, such as vegetable or canola
  • 2 tsp pure vanilla extract
  • 1¾ cups grated ripe cantaloupe
  1. Heat the oven to 350° F / 175° C.
  2. 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.
  3. 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.
  4. 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 by Baking Glory at