"This excellent bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season." — Linda K
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cantaloupe - peeled, seeded and pureed
1 2/3 cups
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!
i did not like the results, but my husband and co workers did. there wasn't any "cantelope taste" it was more like pumpkin bread. if i make again i will leave off the praline glaze and put the nuts in the bread itself.
This bread was great and really moist. I was apprehensive to make because of the odd use of cantaloupe, but I was so glad that I did. It was excellent. I did as another suggested and just added the pecans to the batter and skipped making the glaze. I made mini loaves of this bread for a bake sale at work and everyone who bought it loved it. I even surprised my husband, who hates cantaloupe, but loved the bread.
*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...:-)
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!
This is a copy of Marlen's cantaloupe bread recipe she has shared several times but never with the praline topping. That doesn't go with this bread at all.
My husband says this is the best thing he has ever put in his mouth! Everyone
who tastes this recipe loves it! Do not reduce this recipe. When you try it, you
will wish you had made more!
It turned out sooo well. my hubby loved it. it was soooo moist..and the cinnamon blended very well with it. i will definately make it again. it is very sweet without the glaze...so i am glad that i didn't add it. next time i would put the nuts inside. i didn't use nuts this time..i didn't have any. thank you
* Percent Daily Values are based on a 2,000 calorie diet.
Cantaloupe Bread with Praline Glaze
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 166
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