Reviewed: Sep. 21, 2009

I made these as mini muffins, cooking them at 350 degrees for 22 minutes. I added the nuts into the batter, also replacing the oil with another cup of cantaloupe. A good use of an abundant crop.

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Sonhe

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Reviewed: Sep. 17, 2009

*Review just for bread, not for glaze* I made a few changes to this bread to make it healthy but oh. my. word. It was SSSOOOO good! Some of the reviewers said that there was no cantelopue taste, but that's because the excessive amount of sugar was drowning it out. So I just used 3/4 cup of sugar. It was sweet enough and the canteloupe taste really came through. Just make sure you use VERY ripe canteloupe, mine was so soft I was scooping it out of the rind with a spoon. Instead of the 1 cup of oil, I used just 2 tablespoons of oil but compensated for the liquid by adding 1/2 cup extra cantaloupe puree, 1/4 cup applesauce and 2 tablespoons honey. I also cut out an egg and used just 2. Lastly, I added 1/2 cup raisins to the batter and they just took the bread over the top. I also made this as four mini loaves. The bread came out so moist and fruity...NO ONE could stop raving about it! Thanks so much Linda K! This is a keeper and I made it healthy too so there's no reason not to make it again...and again...and again...:-)

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400luv

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

This was fabulous. They has cantaloupe on sale at 10 vents a pound and I loaded up. I most definitely will make this again. Half the oil and replace with more cantaloupe. Don't skip the glaze!

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Sep. 3, 2009

This is the best bread I've ever made! Had a whole cantaloupe that no one in my family was eating, so I found this recipe and tried it out. Brought it to two events and everyone raved about it. Please take the time to make the glaze...well worth it! However, I did omit the nuts. Also cooked one half in loaf pan and other half as cupcakes.

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hcat76

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Reviewed: Sep. 3, 2009

My husband and everyone else thought I was crazy when I said I was making canteloupe bread...but it was amazing!! I have never made the glaze that goes on it, and it is so good.

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steph2328

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

Wow! Delish! I subed half the oil for an extra half cup of cantaloupe puree because one whole cup kinda sounded gross to me, the sub worked great! I only had one bread pan so the other half of the batter filled 12 muffin cups and the muffins cooked in 30 min. This is a perfect recipee b/c my super-picky family doesn't eat cantaloupe and I love it, so the way I make it uses up about 3/4 of a small cantaloupe which leaves me with a couple fresh slices! Yum!

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acawthon

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Reviewed: Aug. 27, 2009

Wonderful!! I was very skeptical to try this recipe but it turned out so yummy!! I also, cut the oil in half and added a bit more cantaloupe. I added a bit of nutmeg and left off the glaze. Defiantly sweet enough for breakfast without it. My 6 year old told me to double the recipe next time. Great recipe, Thanks!

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tbmckay

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Aug. 22, 2009

Moist and delicious! Sweet but not too sweet. I don't think the glaze was at all necessary.

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rebopshebop

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Reviewed: Aug. 21, 2009

I really liked this recipe. I took it to my sister-in-law after she had her baby. They really enjoyed it. The bread kind of tasted like pumpkin bread but you could definitely taste the cantaloupe. I think the glaze on the top made the bread. Will make again for sure!

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 18, 2009

I ended up making these into muffins. I got 24 muffins of this batter. Very good flavor-can definately taste the cantaloupe. I used 1/2 of a cantaloupe & pureed it in the blender. I didn't make the glaze but will try it next time for sure!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 16, 2009

I halved the recipe and made many of the same healthy substitutions as other reviewers, and it came out pretty well! The only problem (and I may have either mis-measured my baking powder or soda, or it was just the substitutions I made) but the bread didn't rise very much at all. Didn't make the glaze as the bread is sweet enough by itself. Its a great way to use cantaloupe!

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Jul. 31, 2009

Like others I subbed an extra cup of cantaloupe for the oil, 1c whole wheat flour for 1c all purpose flour, used an egg substitute, and used half splenda half sugar. I also added some dried cranberries and a tiny dash of allspice and nutmeg. No glaze. I made them in a muffin tin for about 35 min. They were soooo tasty! This made 18 muffins, each was 148 calories and only .4g fat!!! I made a smaller batch with some added wheat germ too. I'll definitely come back to this recipe if I have leftover cantaloupe again.

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LilPhotog

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

This was an excellent way to use up some of the cantaloupe we have. I didn't do the glaze, as I had no pecans. Subbed half the oil called for with applesauce, per my husbands request. He said a whole cup of oil was more than he'd like to know was in there! If you like spice breads (pumpkin,apple,pear), try this. It came out moist and we liked the flavor alot. Baked in 2 pans--one a 10x6x4. The other a 9x5x3. The smaller of the two took only 45 minutes to bake. The larger took the full hour.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Jun. 9, 2009

Very moist. Unusual flavor. Nice, just different.

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justadab

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Reviewed: May 30, 2009

Very good! This is a keeper.

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dawn555

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Reviewed: Apr. 23, 2009

Really enjoyed this, used an extra cup of cantaloupe instead of oil. Very moist. Had everyone try it and try to guess, of course no one could figure it out! A great way to use up some extra cantaloupe. Made without the praline glaze and it was plenty sweet. Would prob increase the cinnamon just a bit next time. This will be a regular recipe in my kitchen.

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Cathy

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Reviewed: Mar. 28, 2009

I was shocked at how good these were. Since they were for my kids and I didn't want them to have the extra sugar I skipped the glaze. I also made some other changes for health reasons....used half whole wheat flour, substituted applesauce for the vegetable oil and used honey instead of sugar (converstion is 3/4 c. honey for 1 c. sugar and then lessen 1/4 c. liquid, in this case vegetable oil or applesauce). Also added some ground flax seed. My loaf pan was in use so I made muffins and they were great. No particular flavor stood out but they were an amazing consistency...dense but not crumbly like a lot of muffin. I didn't give them a 5 because the taste wasn't spectacular or anything I'd crave, but I will definitely make these again as they are pretty tasty and a great texture (although not sure if that's from the changes I made or not).

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Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Jan. 27, 2009

This is a favorite recipe in my household. I would give it 5 stars, but I made it without the glaze, so I can't judge how that qouls affect the recipe. The bread itself is the best quickbread I have ever put into my mouth, and I don't like cantaloupe.

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Angie Morlu

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Reviewed: Nov. 26, 2008

I love this bread ... I've made it a couple of times, exactly as written ... I don't understand why everyone is dissing the praline glaze, tho' ... I love it! I'm taking a loaf to my brother's for Thanksgiving--WITH the glaze! Thanks!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Nov. 22, 2008

this bread is moist and firm making it easy to cut and not fall apart. i used a very sweet ripe cantaloupe and recipe spices except no topping and pecans in the bread. it was tasty but lacking in any distinct flavor. it was sweet but rather plain. the cantaloupe merely serves as the ingredient like applesauce that keeps baked goods moist and does not add much if any real flavor. if i make it again, it will be to use up leftover cantaloupe and i will replace half of the white sugar with brown, add raisins and more ginger, and maybe some nutmeg to kick it up a little. all in all, still a fairly good quick bread.

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Cantaloupe Bread with Praline Glaze

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