Cantaloupe Bread with Praline Glaze
Discover the unexpected sweetness of summer with this Cantaloupe Bread with Praline Glaze, a luscious twist on classic quick bread that will enchant your taste buds. This moist and tender loaf is infused with the subtle, fruity aroma of shredded cantaloupe, perfectly balanced by warm hints of cinnamon and nutmeg. The real showstopper? A buttery praline glaze drizzled on top, adding a rich caramel-like finish, and a sprinkle of chopped pecans for crunch. Made with wholesome ingredients like Greek yogurt and vegetable oil, this easy-to-make recipe is ideal for a comforting breakfast, elegant dessert, or afternoon treat. Whether you’re looking to impress guests or simply savor the season’s bounty, this cantaloupe bread is a truly unique and crowd-pleasing bake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 2 cups Cantaloupe (finely shredded)
- 0.5 cup Vegetable oil
- 0.33 cup Plain Greek yogurt
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Chopped pecans (optional)
- 0.25 cup Unsalted butter
- 0.5 cup Light brown sugar (for praline glaze)
- 2 tablespoons Heavy cream
- 0.5 cup Powdered sugar
- 2 tablespoons Chopped pecans (for glaze topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, salt, and ground nutmeg.
In a medium mixing bowl, combine the shredded cantaloupe, vegetable oil, Greek yogurt, eggs, and vanilla extract. Mix until well incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. If desired, fold in the chopped pecans.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the praline glaze, combine the unsalted butter, light brown sugar, and heavy cream in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture starts to simmer.
Remove the saucepan from heat and whisk in the powdered sugar until smooth. Let the glaze cool slightly to thicken.
Drizzle the praline glaze over the cooled cantaloupe bread and sprinkle with chopped pecans for garnish.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 718.8 g | 261% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 518.1 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2391 mg | 51% | |
*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.
