Cantaloupe Bread
Infused with the natural sweetness of ripe cantaloupe, this moist and aromatic Cantaloupe Bread is a delightful twist on classic quick bread recipes. Perfect for summer, this recipe blends pureed cantaloupe with cozy hints of cinnamon and brown sugar, creating a perfectly spiced loaf that is tender and flavorful. Whether you choose to add a handful of chopped walnuts or pecans for a satisfying crunch, this bread bakes to golden perfection in just an hour. It’s a wonderful way to use up seasonal cantaloupe, making it an ideal option for breakfast, coffee breaks, or dessert. Easy to prepare with simple pantry staples, this unique cantaloupe bread is bound to become a new favorite in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 0.75 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups cantaloupe, pureed
- 0.5 cup walnuts or pecans (optional), chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
Add the pureed cantaloupe to the wet mixture and stir until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing.
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 27.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
