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.
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.
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)
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
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.
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.
Seive together the flour, spices, salt, baking powder and baking soda into a bowl and set aside.
Roast the hazelnuts slightly in a dry non-stick pan for about 5 minutes, remove from shell and chop them up roughly, set aside.
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.
In a clean bowl beat the eggs slightly. Add the melted butter, golden melon puree, brown sugar and mix well to combine ingredients.
Make a well in the flour, pour in the egg/melon mixture in 2 batches, mix until just combined, don’t over mix.
Using a spatula or wooden spoon, gently fold in the hazelnuts and chocolate chips until evenly distributed.
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.
Once baked, allow it to cool for 15 minutes before removing it from the pan.
Go ahead and enjoy.
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.