This excellent cantaloupe bread is very moist and has the texture of pumpkin or zucchini bread You can purée and freeze extra cantaloupe to make bread in the offseason
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 20 mins
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-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.