Cantaloupe and Wild Blueberry Tea Bread
Delight your senses with the unique flavors of Cantaloupe and Wild Blueberry Tea Bread, a moist and fruit-filled quick bread that's perfect for breakfast, snack time, or an elegant teatime treat. This recipe combines the natural sweetness of finely grated cantaloupe with bursts of fresh or frozen wild blueberries, all enhanced by warm hints of cinnamon and vanilla. The cantaloupe not only adds a subtle melon flavor but also ensures a tender crumb, while a light dusting of flour on the blueberries keeps them beautifully distributed throughout the loaf. Quick and easy to make, this tea bread bakes to golden perfection in just under an hour and pairs perfectly with a cup of tea, coffee, or a dollop of whipped butter. Whether you're looking for a creative use for ripe cantaloupe or simply want to savor a fruity twist on traditional tea bread, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar, packed
- 1 cup Cantaloupe, finely grated
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Wild blueberries, fresh or frozen
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, light brown sugar, and eggs. Beat until well combined and slightly thickened, about 2-3 minutes.
Add the vegetable oil and vanilla extract to the egg mixture and mix until smooth.
Fold in the grated cantaloupe using a spatula or spoon until evenly distributed.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour until they are lightly coated. This will help prevent them from sinking in the batter.
Gently fold the blueberries into the batter, being careful to not overmix so the blueberries do not bleed too much into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Slice and serve as-is or with butter or a spread of your choice. Enjoy!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 22.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
