Looking for something a little different? This cantaloupe quick bread uses fresh, ripe melons to create a delicious snack or breakfast that’s perfect for summer!
Why this recipe works
Because it’s different! This tasty cantaloupe quick bread itself is a novelty among guests. Most people offer up banana bread or zucchini bread. But not us!
This is an easy to make recipe and you’ll be enjoying it as soon as it cools.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Cantaloupe Quick Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Preheat oven to 325 degrees F. Lightly grease and flour two 9×5 inch loaf pans.
- Puree enough cantaloupe in a blender to make 2 cups puree.
- 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. Sift the powdered sugar and add the vanilla.
- 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.
Expert Tips & FAQs
- To bring out even more sweetness of the cantaloupe, cut it into pieces, place the pieces on a wax paper lined baking sheet or plate, and place in the freezer. Run the frozen cantaloupe through a blender and continue with the recipe.
- As with all quick breads and muffins, be careful not to over-mix the batter. This can make the finished bread tough.
A note about this recipe. It was on this blog for years and years and YEARS. It wasn’t getting any attention and I ended up removing it. Then in a one week span I received emails from two different readers asking where it went. So I had new photos done and updated the post. I hope you get a chance to try it!
What Readers Are Saying
Thanks a million Amanda!!! This is such a good recipe. I make it your way and then adjusted to create a different version that I cook in a cake pan instead.
- I cut up and freeze the cantaloupe for a few days which makes it much sweeter and then blend it.
- Just a tad less oil
- Halved the flour with wheat/white
- Halved sugar brown/white
- Added a tablespoon ground fresh ginger
- Added three tablespoons walnuts
- Added a teaspoon almond extract
- And sprinkled the top with candied walnuts and ginger.
Rave reviews!
~ Joshua
More Quick Bread & Muffin Recipes
- Lemon Zucchini Bread with Blueberries
- Blueberry Muffins
- Fresh Strawberry Muffins
- Shortcut Zucchini Muffins
- Apple Bread
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Cantaloupe Quick Bread
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 large eggs
- 1 cup canola oil or coconut oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups pureed cantaloupe
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
Glaze
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla
- enough milk to make a thick glaze
Things You'll Need
- 9x5 loaf pan you will need 2 pans
Before You Begin
- To bring out even more sweetness of the cantaloupe, cut it into pieces, place the pieces on a wax paper lined baking sheet or plate, and place in the freezer. Run the frozen cantaloupe through a blender and continue with the recipe.
- As with all quick breads and muffins, be careful not to over-mix the batter. This can make the finished bread tough.
Instructions
- Preheat oven to 325 degrees F. Lightly grease and flour two 9x5 inch loaf pans.
- Puree enough cantaloupe in blender to make 2 cups puree
- 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.
Nutrition
Amanda Davis
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Christiane Audette says
This recipe is so easy and really delicious. I made it with almond extract and walnut , without icing! Will certainly make it again. Thank you! Merci beaucoup!
Lori says
I made a version of this recipe today. I used brown sugar & almond extract and baked it in a jelly roll pan at 350 for 20 minutes. I topped it with cream cheese frosting. It’s like a pumpkin bar but somehow better. Thank you for sharing your recipe… hope you don’t mind that I altered it tho! Excuse me while I go eat another piece 😋
Aubrey Dean Goins says
This is such a great way to use cantaloupe that isn’t ripe enough to enjoy alone. I have made this 3 times and working on the fourth. I have mostly eaten the two loafs by myself. I put one in the freezer, but it doesn’t stay there very long before I’m ready to start on the second loaf.
Amanda Davis says
So glad you love it as much as I do! Thank you!
SheBelievedThatSheCould says
For those looking for a cantaloupe measurement, I found 2 cups of puree weighed about 350-355 g. I used 650 g of frozen cantaloupe and got just shy of 4 cups of puree.
Janna says
I have never heard of cantaloupe bread! I am so excited to try it! Thank you!
Phyllis D says
I am definitelly making the for family & friends for Christmas. I always like to surprise them with somethink yummy & different and this certainly fits the bill. I like anything with cantaloupe. Thanks for all the great recipes.