Description
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.
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
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9×5-inch loaf pans.
- Beat together sugar
- puréed cantaloupe
- oil
- eggs
- and vanilla in a large bowl until well combined. Sift together flour
- cinnamon
- baking soda
- salt
- baking powder
- and ginger in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean
- about 1 hour.
- Meanwhile
- make sauce: Combine brown sugar and butter in a microwave-safe bowl. Cook in the microwave for 3 minutes
- stirring at 1-minute intervals. Mix in pecans.
- Pour sauce over warm loaves. Let cool for 1 hour before serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 20