This Cantaloupe Glazed Quick 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. Cinnamon and ginger spices add nice flavor.
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups peeled, seeded and pureed cantaloupe
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup butter
1-2/3 cups brown sugar
2 cups sifted all-purpose flour
1/2 cup chopped pecans
Preheat oven to 325 degrees. Lightly grease and flour two 9x5 inch loaf pans.
In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean.
Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.
Recipe makes 2, 9 x 5-inch loaves.
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