Cantaloupe Bread Recipes

CANTALOUPE BREAD WITH PRALINE GLAZE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
• In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

CANTALOUPE QUICK BREAD

Steps:

• Preheat oven to 325 degrees F. Lightly grease and flour two 9x5 inch loaf pans.
• Puree enough cantaloupe in blender to make 2 cups puree
• In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter, stir just until no traces of flour remain. Pour batter into prepared pans.
• Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
• While the bread is baking, make the glaze. Add the vanilla to the sifted powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.
• Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes. Place wax paper under cooling rack to catch the drips. Pour the glaze over both warm loaves, covering the tops of both. The glaze will drip down the sides and drip onto the wax paper. Let cool at least one hour before serving.

CANTALOUPE NUT BREAD

Steps:

• In a large bowl, cream shortening and sugar until light & fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with cantaloupe until blended (mixture will appear curdled). Fold in nuts., Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CANTALOUPE BREAD

Steps:

• 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.

I CAN'T CANTALOUPE BREAD

Steps:

• Preheat oven to 350°F.
• Combine all dry ingredients (flour, sugar, soda, powder, cinnamon and ginger) in a large bowl.
• Combine wet ingredients (egg, cantaloupe, half-and-half, oil, banilla) in a medium bowl.
• Make a well in the dry ingredients and pour in the wet ingredients.
• Stir until just combined.
• Pour into an oiled 9x5 loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.