Cantaloupe Bread

"I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate."
 
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photo by Heather Sullivan photo by Heather Sullivan
photo by Heather Sullivan
photo by Heather Sullivan photo by Heather Sullivan
Ready In:
1hr 30mins
Ingredients:
12
Yields:
2 Loaves
Serves:
30
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ingredients

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directions

  • Mix eggs, oil, sugar and vanilla.
  • Add pureed cantaloupe to mixture.
  • Sift dry ingredients; add to liquid.
  • Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
  • Bake 325°F for 1 hour or until done.
  • Check after 50 minutes.
  • I have also made this into muffins.
  • Bake for about 25-30 minutes.

Questions & Replies

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Reviews

  1. GlamourChef
    This was delightful! I halved the recipe and used applesauce in place of the oil. I guess that just sneaks in a little more fruit anyway. My two year old gobbled this stuff right up! Thank you for such an interesting way to use up some cantaloupe.
     
  2. officemaintenance
    I was so curious about this bread so I decided to just make half the recipe.I added some raisins and used applesauce for half the oil.It did turn out very moist.My husband and my mom really liked it.. she thought it tasted a little like pumpkin bread.I thought it was just ok but it was fun to try it.
     
  3. Anissa
    I liked this! I was skeptical making it but liked the idea of having another way to eat cantaloupe. I tried it toasted with butter and it was good. The walnuts and spices add a lot. I will make this again.
     
  4. klkscanner
    Tastes yummy - DH couldn't figure out the secret ingredient. I love it when I stump the family on ingredients! Mine wasn't super-moist and I baked it for 50 minutes, so I recommend checking even earlier.
     
  5. fitz819
    I skipped the nuts and the bread turned out a bit too moist. I'm wondering if it would've been better to get some of the moisture out of the cantaloupe (mine was pretty ripe) before adding it in. Still, even though they are a bit too moist (and by that I mean didn't keep their "loaf" form), they are so yummy!
     
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Tweaks

  1. Dolores N.
    Used pumpkin pie spice and it was absolutely wonderful. Didn't have two loaf pans so used a8x8 and a half dozen muffins.
     
  2. Steven G.
    My mom and I made this together and it was great we were short on all-purpose flour so we used one cup all purpose, two cups cake and pastry. the result was a moist, fluffy bread. we used half as much salt, added 1/4 tsp. of freshly grated nutmeg, and used far fewer walnuts, merely sprinkling them on the top for crunch and aesthetic. my dad suggested that a brown sugar glaze might be a nice addition to this, but we didnt do that. just food for thought. (yes, that was an intentional pun. I had to do at yeast one, to rise to the occasion)
     
  3. GlamourChef
    This was delightful! I halved the recipe and used applesauce in place of the oil. I guess that just sneaks in a little more fruit anyway. My two year old gobbled this stuff right up! Thank you for such an interesting way to use up some cantaloupe.
     
  4. StacyMD187373
    Holy Smokes! This bread is delicious!! I just pulled it out of the oven and couldn't resist trying a slice! My husband will love this! I had a cantaloupe that I wasn't sure what to do with, so was looking for something different. We love quick breads and I'm tired of banana bread. Was leary of making the whole recipe since it made so much, but now I'm glad I did! Will throw one in the freezer for later. Used applesauce in place of most of the oil and used pecans in one loaf. Simply amazing. BTW, can't really tell it's cantaloupe, at least not while it's hot! Yum!!
     

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