I am not much of a tea drinker but I do like sweet bread for breakfast. Anything from banana bread to panettone works just fine. Brew a fresh pot of coffee and you will have big difficulties getting up from the table without finishing the whole loaf. This is what happened with this recipe that, I’m afraid to say, wasn’t even my idea. I mean, if it is not bacon, which goes with pretty much everything, I couldn’t have figured out that cantaloupe might work in a bread. Oh well, kudos to my wife I guess but I am still the pizza guru.
Nonetheless, the thing is amazing and to be honest, beats banana bread every day but give it a shot if you don’t believe me. It was amazing!
- 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
- Heat the oven to 350° F / 175° C.
- 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.
- 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.
- 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.