Ingredients
3 eggs
1 cup vegetable oil (Can decrease oil and increase cantaloupe puree)
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
GLAZE:
1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans
Directions
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.
**I don't think it needs the glaze, but it sure is sweet and yummy.
Great way to use excess cantaloupes from the garden. Enjoy
5 comments:
I never would have thought to make bread with cantaloupe, but this sounds DELICIOUS!! And as soon as I read the name of the recipe I knew it was yours....you guys have some very creative and yummy recipes :) Now I guess I better ask if any of my neighbors grow cantaloupe!!
Uh, some of us have NO cantaloupe, much less EXCESS :) Wish we did,'cause we love it, and it's hard to find a great one in the store. This DOES sound yummy!
I made this today and it is SO delicious!! I did omit all but 2 TBS of vegetable oil (I was nervous to leave it out completely), so I had nearly 3 cups of the puree. I also did half white and half wheat flour. And I tried the glaze, but did something wrong because it didn't turn out, but, like Lisa said, it doesn't need it!! I will be making 2 more batches of this tomorrow or the next day and I think I will try adding some chocolate chips to some and maybe even making some into muffins and freezing them. YUM!! Thanks Lisa!!
Made it. Loved it!
Here is a Maple Praline Sauce I found that might work if you want to try something on top of the bread. I am going to start using my frozen cantaloupe soon.
You would want to 1/2 it think.
1/2 cup butter, cubed
1/2 cup choped pecans
1/2 cup sugar
1/2 cup maple syrup
1 tsp maple flavoring
1/4 cup sour cream
For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with bread. It might moisten bread too much to pour on top.
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