Reviewed: Jan. 4, 2012

Delicious!!! I added only 1/2 cup of brown sugar because cantaloupe is sweet enough and it came out perfect! will make it again

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Reviewer:

zileviciute

Reviewed: Aug. 21, 2011

Very good--just has a hint of cantaloupe after you eat a few bites. I didn't make the glaze-- it's a very sweet bread and doesn't need it. (I used 1 c white sugar 1/2 c honey & 1/4 cup raw sugar.) I put about 3/4 c pecans in the bread. Also, I used 2 eggs, 1 T flax and added 3 more T puree.

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Reviewer:

Tammy Lynn

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Cooking Level: Intermediate

Reviewed: Aug. 7, 2011

No one would believe me that this is cantaloupe! It was even hard for me to believe, as I absolutely hate cantaloupe!!! Delicious and moist, everyone thought this was banana bread. ;-) This recipe is one of my biggest bragging points - it can make even the biggest cantaloupe-hater a fan!!!

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Reviewer:

rikkirogersdesign

Cooking Level: Intermediate

Home Town: Wallace, Idaho, USA

Living In: Marion, Illinois, USA

Reviewed: Jul. 31, 2011

This was great! Because of my son's braces and nut allergies in other students at our parish school I couldn't add the pecans but even so this was a fantastic product. The next loaf will be strictly mine and will include pecans!

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Reviewer:

Subvet

Cooking Level: Beginning

Home Town: Islip Terrace, New York, USA

Living In: Princeton, Texas, USA

Reviewed: Jul. 26, 2011

You just can’t go wrong with this bread…I found as one review said cut the cinnamon in half that gives the bread it’s on flavor otherwise it taste like banana nut. I also found cutting the oil in half and cutting back on the sugar to 1 ½…I just added more cantaloupe to replace the oil…I tried adding applesauce to one batch to see if the flavor changed …it didn’t…I also used Israel melon to make a batch and with it there is a lighter flavor but still very good…I am putting melon and cantaloupe in the freezer to make more…thanks a lot…

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Reviewer:

yvonne

Reviewed: Jul. 15, 2011

This bread is a wonderful and unique spin on breakfast bread. It smells and looks FANTASTIC! I made 3 mini loaves and 12 muffins because I wanted to try a variety of add-ins. I did one loaf plain, one with walnuts and one with chocolate chips. The small loaf pans only needed 40 minutes in the oven before they were done, so make sure to watch them if you are going to make smaller loaves. However, the smell will wake you up if you forget about them! The muffins were done in 30 minutes, so again- be careful if you adjust the size of the pan! I did not add the glaze as suggested by others, delicious bread!

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Reviewer:

ceriffel

Reviewed: Jul. 9, 2011

As strange as this sounds, this may be the best quick bread I've ever made. It comes out moist, dense and tastes amazing. I followed others suggestions and did not make the glaze but otherwise, followed as written.

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Reviewer:

andie0910

Reviewed: Jul. 3, 2011

I found this way too sweet with the glaze and I cut the sugar by half. I made 24 muffins instead of loaves one batch w/glaze and one without. The batch without the glaze was very good, but still a little sweet for my taste so I would cut the sugar a bit more next time. Great way to use up cantaloupe.

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Reviewer:

graciegirl

Reviewed: Jun. 26, 2011

Excellent way to use up ripe cantaloupe. I didn't use the glaze because the bread is sweet enough. My friend said it could use some nuts, so next time I will put the nuts is the bread. I swirled a cinnamon sugar swirl through the bread before baking, that is where I will add the nuts as well.

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Reviewer:

yum18

Reviewed: Jun. 8, 2011

like other readers I wasnt sure about this recipe, but I had some cantelope going bad and needed to use it. Boy am I glad I tried this. It was wonderful. Will definitely make this again. i didnt make the glaze though, just the bread by itself was delicious and I dont need the extra sugar.

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