Golden Melon Tea Bread

How to make Breadcrumbs
July 2, 2014
Clara’s Pasta Delicioso
July 7, 2014
Show all

It’s been a rainy week, God has blessed us with very cool weather. I love raining season as long as I’m not getting wet under it 🙂 .

It’s obvious I have fallen inlove with this yellow fruit,  perhaps it’s because its skin is my favourite colour – yellow! 😀 . This is the 3rd golden melon recipe in 4 weeks, as the melon gets increasingly popular I decided to make a tea bread this time, hope you enjoy it! Paired with a cup of tea, this golden melon tea bread is a perfect match for the weather.

Fresh Golden Honeydew Melon

Fresh Golden Honeydew Melon

Golden melon is a rich source of Vitamin C, potassium and B-Vitamins, paired with hazelnuts which is also a rich source of folic acid, Vitamin E, copper, manganese and iron, 2/3 slices of this rich tea loaf as breakfast will give you enough energy to get your day started.

Freshly roasted hazelnuts

Freshly roasted hazelnuts

Let’s see how this juicy yellow fruit gets turned into a tea bread!

Ingredients : 1 Loaf

1 1/2 cups flour

2 medium sized melons

1/2 cup chocolate chips (I used vermicelli/sprinkles)

2 eggs

1/2 cup hazelnuts (almonds can be used) – Shoprite

1/2 cup brown sugar

1/3 cup melted butter

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon ground allspice

1 teaspoon cinnamon powder

1/2 teaspoon salt

DSCN0782

 

Freshly roasted hazelnuts

Shelled hazelnuts

Method :

Wash the golden melon with vinegar to get rid of any germ. Cut them into manageble wedges and remove the seeds.

Grate it along with the skin using the smallest part of the grater.

DSCN0808

Place in a mesh/metal stainer and drain the melon pulp of excess juice without squeezing or pressing, just let it drain on its own. Chill the excess juice and enjoy with a slice of bread later.

DSCN0814

Seive together the flour, spices, salt, baking powder and baking soda into a bowl and set aside.

DSCN0787

Roast the hazelnuts slightly in a dry non-stick pan for about 5 minutes, remove from shell and chop them up roughly, set aside.

DSCN0828

Turn on the oven to 180ºC/350ºF/Gas 4 . *see notes

Butter a 25×12.5 loaf pan and sprinkle a little flour in it to prevent the loaf from sticking to pan when its baked.

DSCN0832

In a clean bowl beat the eggs slightly. Add the melted butter, golden melon puree, brown sugar and mix well to combine ingredients.

DSCN0845

Make a well in the flour, pour in the egg/melon mixture in 2 batches, mix until just combined, don’t over mix.

DSCN0851

Using a spatula or wooden spoon, gently fold in the hazelnuts and chocolate chips until evenly distributed.

DSCN0854

Pour into the prepared pan and bake in preheated oven for 50- 70 minutes or until an inserted toothpick comes out clean,  start checking after 45 minutes.

DSCN0855

Once baked, allow it to cool for 15 minutes before removing it from the pan.

DSCN0861

Fresh out of the oven

DSCN0862

Go ahead and enjoy.

DSCN0883

DSCN0894

DSCN0880

DSCN0887

 

DSCN0888

Have a great weekend!

Azu 🙂 .

**Notes : When baking, I place the gas control knob in the centre of the high and low gas symbols, so if your cooker is like mine that doesn’t have degrees sign or gas numbers, simply place in the centre and you will have the approximate heat needed to bake the loaf.

2 Comments

  1. anonymous says:

    Hello, I check your blog regularly. Your story-telling style is witty, keep it up!

Leave a Reply

Your email address will not be published. Required fields are marked *