Cantaloupe Bread with Praline Glaze

This excellent bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season.

Yield

two 9 x 5-inch loaves (24 servings)

Ingredients

3 eggs
1 cup vegetable oil
2 cups granulated (white) sugar
1 tablespoon vanilla extract
2 cups cantaloupe, peeled, seeded and pureed
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
1/2 cup butter or margarine
1 2/3 cups brown sugar
1/2 cup chopped pecans

Directions

Preheat oven to 325°F (163°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine butter and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map