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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Reviewed: May 16, 2007

This was a fun surprise! Very much like pumpkin or banana bread, and the yummy praline glaze makes it more like a cake. Quite good and moist too! I followed the recipe, except made mine in a bundt pan and cooked for 1 hr.

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DawnieB

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 16, 2007

This was surprisingly good for what it is, although I still prefer banana nut bread. I'd never heard of cantaloupe bread before, but I had some cantaloupe sitting around and thought I'd try it out. I halved the recipe to make one loaf and it came out pretty small using about half the pan. I skipped the glaze, and made the following changes: replaced half the sugar with splenda, replaced half the oil with no sugar added granny smith apple sauce, added 1 tbsp sugar free orange syrup, added pecans to the batter, and a bit of shredded coconut. It really doesn't taste much like cantaloupe and I was glad for that. It's definitely super moist too. I topped my slice with strawberries and a squirt of whipped cream and it was very refreshing. Didn't need the glaze at all.

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Christi

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Reviewed: Feb. 6, 2007

This bread is very moist and has a nice cripsy/sweet crust... without the glaze. Instead of using 1 cup of oil, I used an additional cup of cantaloupe. For all my sweet baking, I always substitute applesauce for oil. Now I know I can use cantaloupe too!

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jeanne.schwarz

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Reviewed: Oct. 6, 2006

Excellent bread, even without the praline glaze. Couldn't stop eating it!

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Linnea Quam

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 1, 2006

A nice way to use of end-of-the-summer cantaloupe. I halved the recipe to make one loaf, and even then reduced the oil considerably (you could probably even sub applesauce in place of the oil, or do 1/2 applesauce, 1/2 oil). The glaze on this is really nice and adds an extra crunch. Reminds one of a pumpkin bread.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Sep. 19, 2006

A great, very moist recipe. Not much cantaloupe flavor but a really good loaf/muffin. I think it'll be fabulous toasted. My changes: - Reduced the sugar by 1/3 and didn't use the glaze (my cantaloupe was very sweet) - Added a splash of orange juice - Substituted 1/3 of all-purpose flour with whole wheat flour - Replaced half the fat with pureed apples. These changes will create a product that will take longer to cook (>1 hr) but is very moist and flavorful while being lower fat, lower sugar, and higher fiber (usually the death knoll for baked goods). Note: A large cantaloupe makes 3.5x this serving size.

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IHTFP

Cooking Level: Expert

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Reviewed: Jul. 26, 2006

giving this an extra star for a great way to use up cantaloupe, and I like the fact that as you stated, Linda, it can be pureed and frozen for later use. My cantaloupe was very sweet and ripe and with 2 cups sugar, I didn't do the glaze. The cataloupe taste is mild. Omitted cinnamon from the batter and instead sprinkled a cinnamon/sugar mixture into my sprayed pans before adding the batter. only 1 tsp. of vanilla and added orange blossom water instead, as I have found that this enhances the flavor of cataloupe. Used 3/4 applesauce and 1/4 oil and it is very moist. Added the zest of one lime to the batter to give it a little more zing. this made 2 nice loaves and I also made a small muffin to sample and review. Easy recipe to throw together. Next time I might add 1/4 tsp. more of salt to help enhance the cataloupe flavor. It was nice to get an occasional small sliver of cataloupe. I think I might puree 1 cup and leave one more cup of it a bit on the chunkier side. Thanks for the great, easy, waste-not, want-not recipe, Linda!

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 23, 2006

I was looking for a way to use up some cantalope that has been in my fridge. I stumbled across this recipe. An figured I would give it a try. 3 words "Oh My God". this is such an incredible bread. I didn't use the glaze and instead of flouring the pan I sugared it instead. If you haven't tried this yet give it a shot.

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michael

Cooking Level: Expert

Home Town: Lincoln, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 29, 2006

I was skeptical about cantaloupe bread; I'd never heard of it. wow! What a delicious surprise!! It's my favorite bread recipe now!

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valkyria

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Reviewed: Jun. 1, 2006

This was delicious! Really doesn't taste like cantaloupe. I reduced the sugar about 25% and also used 1/2 applesauce for the oil. It was very moist! I didn't put the glaze on...plenty tasty without it. :)

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AtHomeAngela

Cooking Level: Expert

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Reviewed: May 19, 2006

This was great. I had a fruit platter a few days ago and was looking for ways to use the fruit before it went rotten. This bread was so easy and yummy. My picky husband even liked it. Who knew you could make bread using melon? Seems weird, but it works!

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Kerri Leigh

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 10, 2006

Wonderful bread! Similar to other fruit breads with a slightly different taste. The glaze is super sweet so you don't need much. No one will ever guess that it's cantaloupe!

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SueyQ

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Reviewed: Jan. 27, 2006

Very moist and the cantaloupe gives it a nice sweetness but not too sweet. Everyone loved it!

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MATRIX1004A

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Reviewed: Dec. 26, 2005

Substituted one cup of whole wheat for one cup of flour, one cup of Splenda for one cup of sugar, and 1/2 cup of applesauce for 1/2 cup of the oil. Skipped the topping. Came out nice, but would add 1 cup of chopped walnuts next time. Can't taste the cantaloupe though, more like a banana bread (that's what the kids thought it was).

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Lamesa

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Reviewed: Nov. 7, 2005

Awesome recipe! Glad I came across this or else I would've just thrown away a tupperware full of soggy cantaloupe wedges.

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APPLECINNABUNNY

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 6, 2005

YUM! This was really good. My 1 year old got a taste and now he squeals at me when I open the bread bag, he loves it! My husband- who is pretty sick of homemade bread at this point- is eating it up. I didn't use the glaze,reduced the sugar by 1/2 cup, replaced 1/2c. of oil with applesauce. Very sweet bread with a hint of cantaloupe aftertaste, nice! Turned out great!

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Aug. 28, 2005

Great bread - made these changes, used 2 cups of wheat, added walnuts to the mix prior to baking in bundt pan. Did not use the drizzle.

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TMILLERICK

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Nov. 10, 2004

Excellent - rave reviews from my husbands co-workers - Made it in a BUNDT pan (cook time still 1 hr) and used Whole Wheat flour and Splenda (instead of sugar, used 2 cups, may try a little less next time). A bit more nutritious/lower carb and the folks love it. Did not use glaze.

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EKMOM

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Reviewed: Oct. 10, 2004

I had a cantaloupe to use up and this was a perfect recipe. I would not change anything. I did not make the pecan topping and it was great without it. I will make again!!

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SMITTY2244

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Cantaloupe Bread with Praline Glaze

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