Fresh Cantaloupe Bread Recipe -
Fresh Cantaloupe Bread Recipe
  • READY IN 3+ hrs

Fresh Cantaloupe Bread

Recipe by  

"This unbelievably delicious and moist bread is made in the bread machine."

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Ingredients Edit and Save

Original recipe makes 1 - 2 pound loaf Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 20 mins


  1. Place 1 1/2 cups cantaloupe cubes in a blender or food processor and puree. Reserve remaining 3/4 cup cantaloupe cubes.
  2. Place yeast, flour, gluten, milk powder, sugar, salt, paprika, egg, butter, orange zest, cantaloupe cubes and cantaloupe puree in the pan of the bread machine. Select White Bread cycle; press Start. This is a soft, sticky dough. If any of it clings to the sides of the pan at the end of the first kneading, you can push it down with a rubber spatula.
  3. Let cool, cut into thin slices and serve toasted with cream cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

not overpowering...a truly delicious bread that even the kids loved!!

Most Helpful Critical Review
Feb 12, 2004

This bread not only fainted in the really is not very good. Doesn't retain any of the cantaloupe flavor. Can't imagine anyone liking it very much. ???


8 Ratings

Jan 25, 2004

This bread is very good. It did sink a little. Everyone enjoyed it and couldn't believe that it was made with cantaloupe.

Aug 02, 2006

The bread itself tasted fine, mildly sweet, but not at all like cantaloupe. However, it boiled over and made a huge mess in my bread machine. I tried it a second time, substituting whole wheat flour which rises less and ended up with an inedible loaf of bread, and a bread machine that's practically ruined from dough that poured over the edges and burned all over the sides.

Jul 07, 2009

I was a bit wary of trying this recipe and thought ahead that it might be a waste of flour because it sounds so strange, but it turned out really well. The only change I made is that I didn't include the gluten, and I didn't have quite enough cantaloupe so blended it all and added a bit of water. I will keep this recipe and will probably make again whenever I have leftover cantaloupe.

Sep 15, 2008

Great! I followed the recipe as written even though I questioned the paprika. The bread had a beautiful color and great elasticity. We plan on using it for sandwich bread. Even though the canteloupe I used had a strong taste, barely a hint of canteloupe could be detected. I will definitely use this recipe again!


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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