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Cantaloupe Bread with Praline Glaze
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
140 minutes
Deliciously moist cantaloupe bread with a similar texture to pumpkin or zucchini bread. Freeze puréed cantaloupe for baking year-round.
Ingredients:
  • 2 cups white sugar
  • 2 cups cantaloupe - peeled, seeded and pureed
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 0.75 teaspoon baking powder
  • 0.5 teaspoon ground ginger
  • 1.6666666269302 cups brown sugar
  • 0.5 cup butter
  • 0.5 cup chopped pecans
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and prepare two 9x5-inch loaf pans by lightly greasing and flouring them.
  • In a large bowl, combine sugar, puréed cantaloupe, oil, eggs, and vanilla, mixing until well blended. In a separate bowl, sift together flour, cinnamon, baking soda, salt, baking powder, and ginger. Gradually stir the flour mixture into the cantaloupe mixture until fully incorporated. Divide the batter evenly between the prepared pans.
  • Bake in the oven until the loaves pass the toothpick test, approximately 1 hour.
  • While you wait, prepare the sauce by combining brown sugar and butter in a microwave-safe bowl. Microwave for 3 minutes, stirring every minute. Then mix in the pecans.
  • Drizzle the flavorful sauce over the freshly baked loaves. Allow them to cool for 1 hour to enhance the flavors before indulging in this delightful treat.

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