Fresh Cantaloupe Bread Recipes

CANTALOUPE BREAD WITH PRALINE GLAZE

Cantaloupe Bread with Praline Glaze image

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.

Provided by Kaddy

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 14

Ingredients

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
¾ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ cup butter
1 ⅔ cups brown sugar
½ cup chopped pecans

Steps:

Preheat oven to 325 degrees F (165 degrees C). 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.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 48.2 g, Cholesterol 40.1 mg, Fat 18.4 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 242.2 mg, Sugar 33.2 g

CANTALOUPE AND WILD BLUEBERRY TEA BREAD

Cantaloupe and Wild Blueberry Tea Bread image

I used dried cantaloupe slices and fresh wild blueberries in this delicious bread, it is so good. I hope that you will enjoy this little treasure as much as we do. It's as good served cold as when served warm with fresh churned butter.

Provided by Baby Kato

Categories Quick Breads

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces butter, soft
1 cup white sugar (minus 2 tbsps)
2 tablespoons vanilla sugar
1 teaspoon cinnamon, freshly ground
4 eggs, large
1/3 cup sour cream
1/2 teaspoon vanilla extract, pure
2 cups flour, self rising
6 ounces blueberries, wild, fresh, rinsed and dried
1/2 cup cantaloupe, coarsley, chopped (dried)
1/4 cup hazelnuts, coarsely chopped, may sub with almonds (optional)

Steps:

Preheat oven to 350 degrees.
Grease a small baking pan (8 x8 or smaller).
In a large bowl, beat the butter, sugar and cinnamon until creamy.
Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
Add the sour cream, vanilla extract and flour, and mix until just blended.
Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
Make sure to check the bread at 45 minutes, everyones ovens are different.
Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.

Nutrition Facts : Calories 874.4, Fat 44.3, SaturatedFat 26, Cholesterol 311.4, Sodium 330.2, Carbohydrate 107.2, Fiber 3.2, Sugar 56.5, Protein 14.2

CANTALOUPE NUT BREAD

Cantaloupe Nut Bread image

"Slices of this unusual melon-flavored loaf are good plain, served with cantaloupe wedges or garnished with whipped cream for dessert," relates Lorie McGuire from St. Paul, Kansas. "While it looks like ordinary bread, its terrific taste sets it apart."

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

Ingredients

1/3 cup shortening
2/3 cup sugar
1 egg
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe cantaloupe, drained
1/2 cup chopped nuts

Steps:

In a large bowl, cream shortening and sugar until light & fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with cantaloupe until blended (mixture will appear curdled). Fold in nuts., Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :

CANTALOUPE BREAD

Cantaloupe Bread image

I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate.

Provided by keen5

Categories Quick Breads

Time 1h30m

Yield 2 Loaves, 30 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs, beaten
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons pure vanilla extract
1 cantaloupe, cut into 2 inch chunks and pureed (about 2 cups of puree, you can pulse so that bits of fruit remain)
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 cup chopped walnuts

Steps:

Mix eggs, oil, sugar and vanilla.
Add pureed cantaloupe to mixture.
Sift dry ingredients; add to liquid.
Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
Bake 325°F for 1 hour or until done.
Check after 50 minutes.
I have also made this into muffins.
Bake for about 25-30 minutes.

Nutrition Facts : Calories 202.1, Fat 10.4, SaturatedFat 1.4, Cholesterol 18.6, Sodium 139.1, Carbohydrate 25.2, Fiber 0.9, Sugar 15, Protein 2.7

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