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Cantaloupe Bread

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 tablespoon vanilla extract
  • 2 cups cantaloupe - peeled, seeded and pureed
  • 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
  • 1/2 cup chopped pecans

  1. Directions:
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
  3. 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.
  4. 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.
From Allrecipes.com, contributed by Heidi Cooper, everyone's favorite barn manager. 
Heidi says, "I usually add some chopped nuts and/or dried cranberries. I've never made the glaze with it because I like it the way it is. Freezing the two cup portions of pureed cantaloupe is a good way to enjoy it in winter. I put it in a zip-locked plastic bag, freeze it flat and then stack it in the freezer."
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