User's avatarJoey B

Cantaloupe Bread

Just like using overripe bananas, this is a good use of bruised melons. Moist and not too sweet. The Praline Glaze is perfect!

Time1 hour 30 minutes
Yield2 small loaves
Recipe of Cantaloupe Bread by Joey B

Ingredients

  • cantaloupe bread
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tbsp vanilla
  • 2 cups cantaloupe - pureed
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • praline glaze
  • 1/2 cup butter
  • 1 2/3 cup brown sugar
  • 1/2 cup chopped pecans

Steps

  1. Start by slicing, seeding and peeling the melon. Then puree flesh into a pulp.
  2. Beat together eggs, sugar, cantaloupe and vanilla gently with a hand mixer.
  3. Combine dry ingredients of flour, salt, powder and soda along with spices. Fold in batter and pour into 2 greased 9"x5" pans. *Because it is a thick sweet bread, making one large loaf can turn out gummy in the center.
  4. Bake at 325° for 1 hour. Watch to see that it turns dark caramel color and does not over brown.
  5. As it is cooling, prepare the glaze by heating the butter and melting in the brown sugar. Do not boil but heat for 3 minutes, stirring regularly. Add pecans.
  6. Drizzle over fresh bread pulled from pan. Original recipe said to coat over warm bread, but I found it soaked into the bread, I found it better to wait until almost cool.