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Cantaloupe Bread with Praline Glaze
Prep
15 mins
Cook
1 hr 5 mins
Servings
20
Difficulty
Hard
This is one of my favorite quick breads to make when cantaloupes are in season. The pureed fruit keeps the bread incredibly moist while adding natural sweetness and a delicate flavor that pairs beautifully with the warm spices. Cantaloupe is packed with vitamin C and potassium, making this treat a bit healthier than your typical dessert bread. What I love most is how simple it comes together in just 80 minutes from start to finish, and the ingredients are probably already in your pantry. Top it with the praline glaze and you'll have something truly special that tastes far more impressive than the minimal effort required.
Ella x
Ingredients
- 22 cups white sugar
- 22 cups cantaloupe - peeled, seeded and pureed
- 11 cup vegetable oil
- 33 large eggs
- 11 tablespoon vanilla extract
- 33 cups all-purpose flour
- 22 teaspoons ground cinnamon
- 11 teaspoon baking soda
- 11 teaspoon salt
- ¾ teaspoon baking powder¾ teaspoon baking powder
- ½ teaspoon ground ginger½ teaspoon ground ginger
Detail level
Instructions
- 1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-inch loaf pans.
- 2
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.
- 3
Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.
- 4
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.
- 5
Pour sauce over warm loaves. Let cool for 1 hour before serving.
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