This bread is so moist, it could pretty much pass for cantaloupe cake. In fact, I think this would be really good baked in a bundt pan with a fabulous glaze. This is a really delicious bread and would make nice muffins too. The only thing is, it doesn’t taste like cantaloupe.. at all! I even cooked some extra cantaloupe puree in an effort to evaporate some of the water and create a more intense melon flavor to use in the glaze. painstakingly created a glaze out of cantaloupe puree, cooked down, some powdered sugar, milk and vanilla. It only had a hint of cantaloupe flavor for all my efforts, and once it was on the bread, you couldn’t tell anyway. :-P
The cantaloupe puree adds moisture, much like when you make a banana bread. I guess the flavor just isn’t strong enough to shine through, or maybe the cinnamon overpowers it. Doesn’t matter though, this is an awesome way to use up cantaloupe or other melon that has become too ripe to enjoy in its fresh state. A truly delicious find!
I found this recipe on All Recipes. It included a Praline Glaze, which according to some of the reviewers did not complement this bread at all. Therefore, I made a simple glaze of powdered sugar, milk and vanilla. It was the perfect addition. The only real change I made was I used up the rest of my coconut oil instead of canola oil.
Cantaloupe Quick Bread (or Cake!)
1 cup coconut or canola oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups pureed cantaloupe
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3 cups powdered sugar, sifted
1 teaspoon vanilla
enough milk to make a thick glaze
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9×5 inch loaf pans.
In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter, stir just until no traces of flour remain. Pour batter into prepared pans.
Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
While the bread is baking, make the glaze. Add the vanilla to the sifted powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.
Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes. Place wax paper under cooling rack to catch the drips. Pour the glaze over both warm loaves, covering the tops of both. The glaze will drip down the sides and drip onto the wax paper. Let cool at least one hour before serving.
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