Reviewed: Sep. 2, 2008

Wow. I loved these. I used a muffin pan instead and they came out amazing. They ended up tasting like pumpkin bread.

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Jennifer

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Vienna, Virginia, USA

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Reviewed: Aug. 31, 2008

I made this last night without the glaze. We loved it. My cantaloupe was the sweetest I've ever had, so I probably could have cut the sugar, but this is definite winner.

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NEXTDRHOOD

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Reviewed: Aug. 19, 2008

We loved this! Who would have thought you could make bread out of cantaloupe? Well, I guess there IS zucchini bread! I did change a few things. We did not like the praline glaze, in fact we scraped it off, so did the kids. The second time I made it I added more nutmeg, about 3/4 of a teaspoon more and a little more ginger. The original recipe calls for two bread pans, but I found the loaves to be a bit short. So the second time I doubled the recipe put it in three pans. Excellent! Good thing I had a bumper crop of cantaloupe, I've been freezing it all week so we can have this yummy bread all winter!

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MRSMAC8

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Saint Marys, Kansas, USA

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Reviewed: Aug. 12, 2008

Have made this with cantaloupe, peaches and pears. All are wounderful. Everyone loves them.

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carol

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Reviewed: Aug. 4, 2008

This is a wonderful bread. Everyone has just loved it. Thank you for the recipe.

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Bodie

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Reviewed: Jul. 30, 2008

This bread was surprisingly good. I had a cantaloupe left over before heading out on holiday, so decided to puree it and give this recipe a go when I returned. I followed the advice of several members and did not make the glaze but added the pecans to the recipe. I also left out the oil and replaced it with additional cantaloupe puree. And, for the sugar, I did half sugar, half Splenda. The bread is yummy! Thanks for the recipe!

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Janet Ireland

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Reviewed: Jul. 30, 2008

I would have given this five stars but the glaze was just too sweet for me.

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smartty2003

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Reviewed: Jun. 26, 2008

Awesome bread! Who knew that cantaloupe bread would be good? And who knew that there was such a thing as cantaloupe bread!!! I did what one of the others suggested and used 1/4 c. oil and 3/4 c. applesauce. Didn't notice a difference at all. In fact, next time I think I'll use all applesauce. I also used egg beaters instead of eggs and that turned out fine as well. Thanks for the recipe. It was great!

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PNH2B

Cooking Level: Intermediate

Home Town: Carlsbad, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jun. 21, 2008

Hmmm...not sure about the flavor...yet. It's not that I don't like it but I'm not sure if I do either. Putting some butter on a slice, it was good. I think it needs more spice to it or be sweeter..not sure. I'll tweek the recipe the next time and spice it up a bit to my likings. It IS a very moist bread. I will definitely try again because it seems that,like bananas, I always have some cantaloupe that I need to use up every now and then and this is such a good idea. Thanks for posting the recipe.

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jun. 16, 2008

WITH SOME EXCEPTIONS TO INSTURCTIONS THIS IS WAY FAR BETTER THAN ANY BREAD I HAVE MADE. I CAME FACE TO FACE WITH 200+ CANTALOUPE AND HAD TO DO SOMETHING. TO CHANGE THE RECIPE-1. I SKIPPED THE GLAZE AND PUT THE NUTS IN THE BREAD. 2. I PUT WAX PAPER IN THE BOTTOM SO IT WOULD COME OUT MORE EASILY. OTHER THAN THAT, IT'S GREAT!!!!!!!!!!!

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PEGREYNOLDS

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Reviewed: May 19, 2008

Bread liked by adults and children. Did not do praline glaze and reduced sugar by 25%. I have made the recipe twice and will make again. Perfect way to use up those not quite ripe cantaloupes.

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Tess

Cooking Level: Intermediate

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Reviewed: May 6, 2008

this bread was soooo good. My boyfriend, toddler, and I went through a whole loaf just for breakfast. It is unbelievably moist, kinda like cake. I put melted Smartbalance and brown sugar on top, but didn't have any nuts so i left those out. I strongly dislike canteloupe, but I LOVED this. My neighbor and coworker tried it also, and it was a hit.

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alysaun

Cooking Level: Intermediate

Home Town: Conway, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 13, 2008

This is a good tasting bread. Don't expect to taste cantaloupe in every bite - it taste like every other sweet bread. However, the cantaloupe makes it incredibly moist and the spices give this bread an extra kick and a great taste. I didn't give it 5 stars because I didn't like the glaze. The bread taste great without it.

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Susan

Cooking Level: Expert

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Reviewed: Apr. 12, 2008

This is really good! My husband brought home a ton of cantaloupe, and I can only eat so much of it! I did not make the glaze for this, but followed the rest as written. It is a great way to use up cantaloupe if you need to, but I wouldn't go out and buy it just for this recipe. Also, I think the fruit needs to be very ripe for this bread.

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 23, 2008

Very happily surprised that this turned out so yummy! My son requests it everyday for his snack at school... so I made extra and watched it disappear all week! I did add a little more ginger and cinnamon and also a bit of nutmeg, the second time making it to spice it up a little! YUM!

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booghierbaby

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Reviewed: Mar. 13, 2008

I stumbled upon this recipe while looking for something to use up some cantaloupe. I have to say I was skeptical at first. I had never heard of making bread w/ cantaloupe before, but I'm so glad I tried. It is surprisingly good. I didn't make the glaze, and I don't think it really needs it. I will definitely make this again!

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VbCook

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 7, 2008

This bread was delicious and it was a HUGE HIT at the "Big Football Game With A Copyrighted Name" party I went to. I'm not a fan of cantaloupe, but I love this. I modified the recipe a bit to make it lower calorie and a little healthier. Here's The ingredient list I used: - 2 eggs - 2 egg whites - 1/4 C vegetable oil - 3/4 C unsweetened applesauce - 1 C Sugar - 1 C splenda - 2 C bread flour - 1 C Whole Wheat Pastry Flour - rest of the ingredients as written Instead of the glaze, I mixed some white sugar and powdered sugar and dusted it on the top while the bread was still a little warm. The bread froze well, too. will definitely make this again.

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vo0do0

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

I happily sliced into a cantaloupe, and popped a chunk in my mouth. Turned out to be the most miserable, unripened melon ever! So I made this bread. I haven't topped it yet, but it is delicious as it is. It is moist and tasty and I would have otherwise thrown out the melon:) My modifications were to use 3/4 cup Smart Balance spread, (slightly softened) and only 1/4 cup oil. Because of the lack of sweetness in the cantaloupe I increased the sugar about 1/3 cup. I toned the ginger down to 1/4t. I am thrilled with the result. It's a do-over.

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Sydney88

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Reviewed: Aug. 13, 2007

This bread has great texture...nice crispy top and moist inside. Only problem is there pretty much is very little flavor. I skipped the glaze on top and put nuts in the batter, otherwise followed the recipe exactly. I wonder what it would taste like if you replaced all the oil with more pureed cantaloupe?

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Aug. 10, 2007

yummy! i made this using splenda instead of white sugar for the bread. and i used cinnamon applesauce instead of the oil. it's soooo good and made the house smell great too!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Cantaloupe Bread with Praline Glaze

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