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Cantaloupe Bread with Praline Glaze

Cantaloupe Bread with Praline Glaze

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Linda K

Linda K

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.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

foldmeinthirds
52

foldmeinthirds

2/6/2007

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!

400luv
47

400luv

9/17/2009

*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...:-)

JONCIN
35

JONCIN

4/14/2003

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.

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