Rating: 4.49 stars
169 Ratings
  • 5 star values: 105
  • 4 star values: 50
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
20
Yield:
2 - 9x5 inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.

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  • 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 margarine 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.

Nutrition Facts

366 calories; protein 3.3g; carbohydrates 48.2g; fat 18.4g; cholesterol 40.1mg; sodium 242.2mg. Full Nutrition
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