Cantaloupe Bread

You'd never know that cantaloupe was the star of this unique little bread.  For that matter, who would even think up a recipe for Cantaloupe Bread?  I'll tell you who--an absolute genius!  I can only wish it was me!   This bread is so soft and moist!  And it has just the slightest cantaloupe flavor.  If you didn't know what it was you'd never guess in a million years.  It is fabulous!  Even though winter is just beginning I can't wait for summer because this will make regular appearances at our house.

Cantaloupe Bread
2 loaves

2 cups cantaloupe, seeded and pureed (about half a large cantaloupe)
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Brown Sugar Praline Glaze:

1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans (optional)

In a large bowl, beat together eggs, oil, 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 2 greased 9 x 5 inch bread pans.  Bake at 325° for 45 minutes to an hour, until a toothpick inserted into center of loaf comes out clean.

Meanwhile combine butter and brown sugar in a saucepan over medium heat.  Mix in pecans if desired. Pour sauce over warm bread. Let cool for 1 hour before serving.

Posted in: Bread,Fruit