I came across this recipe while searching for ways to use up a cantaloupe from the farm market. Well, I had never heard of cantaloupe bread, so I was intrigued. I made one loaf to try it out, using just one egg, which worked out fine. I put all my liquid ingredients in a blender, along with the cantaloupe and sugar (I used half white and half brown) and pureed it until smooth. Then added it to the dry ingredients. I also folded in 1/2 cup of chopped pecans that I had dusted with flour. I baked this at 350 degrees, and it still took about an hour and ten minutes. I did turn the temp down to 325 for the last ten minutes so the edges wouldn’t get too brown. As many other reviewers, I opted to skip the glaze. This was a delightful little quick bread with a nice amount of spice. I wouldn’t hesitate to make it again! Update 8/16/13 - My neighbor made this bread and suggested changing the glaze amounts as follows: 5 T. butter, 2/3 cup brown sugar and the full cup of pecans for two loaves.
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I came across this recipe while searching for ways to use up a cantaloupe from the farm...