Cantaloupe Bread
This moist and tender cantaloupe bread is a unique twist on classic quick bread—sweet, spiced, and perfect for using up ripe cantaloupe.
Servings: 20
Equipment
Ingredients
- 1 ¾ Cup Cantaloupe pureed
- 3 Eggs large
- 1 Cup Vegetable Oil
- 2 Cups Granulated Sugar
- 2 ½ teaspoons Vanilla Extract
- 3 Cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 ½ teaspoons Pumpkin Pie Spice
For the Glaze
- ¼-½ teaspoon Almond Extract
- 1 ½ teaspoons Vanilla
- ¼ Cup Milk
- 2 Cups Powdered Sugar
Instructions
- Preheat oven to 350 ℉. Lightly grease and flour two 9x5 inch loaf pans.
- Puree peeled cantaloupe in a blender to make 1¾ cups puree.1 ¾ Cup Cantaloupe
- In a large bowl or standing mixer, beat together eggs, oil, sugar, vanilla and cantaloupe.3 Eggs, 1 Cup Vegetable Oil, 2 Cups Granulated Sugar, 2 ½ teaspoons Vanilla Extract
- In a separate bowl whisk together flour, salt, baking soda, baking powder, and pumpkin spice.3 Cups Flour, 1 teaspoon Salt, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 ½ teaspoons Pumpkin Pie Spice
- Stir flour mixture into cantaloupe mixture gently.
- Pour batter into greased and prepared pans. Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
- Meanwhile, add the almond extract, vanilla and milk to the powdered sugar, whisking until smooth.2 Cups Powdered Sugar, 1 ½ teaspoons Vanilla, ¼-½ teaspoon Almond Extract, ¼ Cup Milk
- Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes.
- Turn out onto cooling racks over wax paper. Pour the glaze over both warm loaves. Set aside to cool.
Nutrition
Serving: 1slice | Calories: 211kcal | Carbohydrates: 48g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 187mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 514IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg