Cantaloupe Bread
A moist, flavorful bread blending sweet cantaloupe with warm spices, perfect for breakfast or snack, appealing to fruit lovers and those seeking a unique homemade treat.
Ingredients
Instructions
- Beat the eggs in a large mixing bowl.
- Add the oil, sugar, and vanilla to the eggs and mix well.
- Cut the cantaloupe into small pieces and puree until smooth.
- Add the pureed cantaloupe to the egg mixture and stir to combine.
- Sift together the flour, salt, soda, baking powder, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into two greased and floured 9 x 5-inch loaf pans.
- Bake at 325°F (163°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool before removing from pans. May be frosted if desired.
Tips & Substitutions
For a lighter texture, you can replace half of the vegetable oil with unsweetened applesauce. If you don't have cantaloupe, pureed pumpkin or mashed bananas can work in a pinch. Ensure you sift the dry ingredients well to avoid lumps, and consider adding a pinch of nutmeg for extra warmth. This bread can be made ahead of time, like Mama'S Buttermilk Pancakes, for a delightful breakfast treat.
Serving Suggestions
Cantaloupe bread is delicious on its own but can be enhanced with a light cream cheese frosting or a dusting of powdered sugar. Serve it alongside a fresh fruit salad or a cup of tea for a delightful afternoon snack. It also pairs well with Cooked Pineapple Salad(Heritage Recipe) for a refreshing meal.
Storage & Reheating
To store leftover cantaloupe bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, simply warm individual slices in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cantaloupe Bread contains roughly 282 calories, with 1g protein, 18g carbohydrates, and 13g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1095mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of cantaloupe?
Yes, you can substitute cantaloupe with pureed pumpkin, mashed bananas, or even applesauce. Each fruit will impart a unique flavor and moisture to the bread, so feel free to experiment based on your preference and what you have on hand.
How can I make this recipe gluten-free?
To make cantaloupe bread gluten-free, you can replace all-purpose flour with a gluten-free flour blend. Make sure to include a binding agent like xanthan gum if your blend doesn't already contain it. This adjustment will help maintain the bread's structure and texture.
Is it possible to reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to half without significantly affecting the texture of the bread. You might also consider using natural sweeteners like honey or maple syrup, but keep in mind that this will alter the wet-to-dry ingredient ratio, so adjust accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).