Cantaloupe Bread with Praline Glaze

This excellent cantaloupe bread is very moist and has the texture of pumpkin or zucchini bread. You can purée and freeze extra cantaloupe to make bread in the off-season.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 366 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ cup butter
• ½ cup chopped pecans
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 cup vegetable oil
• ¾ teaspoon baking powder
• 3 large eggs
• 2 cups cantaloupe - peeled, seeded and pureed
• 1 ⅔ cups brown sugar

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-inch loaf pans.

Step 2

Beat together sugar, puréed cantaloupe, oil, eggs, and vanilla in a large bowl until well combined. Sift together flour, cinnamon, baking soda, salt, baking powder, and ginger in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.

Step 4

Meanwhile, make sauce: Combine brown sugar and butter in a microwave-safe bowl. Cook in the microwave for 3 minutes, stirring at 1-minute intervals. Mix in pecans.

Step 5

Pour sauce over warm loaves. Let cool for 1 hour before serving.