Best Cantelope Bread Recipes

CANTELOPE BREAD

Cantelope Bread image

I found this recipe one afternoon in a cookbook! I thought it sounded delicious so I tried it and it is even better than I Imagined! This is a very tender bread and so good on its own or with alittle cinnamon butter!

Provided by Nancy Allen @mawmawnan

Number Of Ingredients 10

Ingredients

1 1/2 cup(s) all purpose flour
1 cup(s) sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) grated cantaloupe ( juice too)
1/2 cup(s) veg. oil
1 teaspoon(s) vanilla
1 - egg
1/2 cup(s) black walnuts or pecans (optional)

Steps:

Sift the first 5 ingredients together. Now mix the last 4 and add into the dry mixture til all is mixed but, don't overbeat. As an option you could add a 1/2 cup of black walnuts or pecans at this time. Bake in a greased and floured 5x9 loaf pan for Approximately 1 hour (times may very for your own oven)at 350 degrees. Cool in pan for 5 minutes and turn out on rack to cool completely. Please enjoy this lovely bread!

CANTALOUPE BREAD

Cantaloupe Bread image

I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate.

Provided by keen5

Categories Quick Breads

Time 1h30m

Yield 2 Loaves, 30 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs, beaten
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons pure vanilla extract
1 cantaloupe, cut into 2 inch chunks and pureed (about 2 cups of puree, you can pulse so that bits of fruit remain)
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 cup chopped walnuts

Steps:

Mix eggs, oil, sugar and vanilla.
Add pureed cantaloupe to mixture.
Sift dry ingredients; add to liquid.
Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
Bake 325°F for 1 hour or until done.
Check after 50 minutes.
I have also made this into muffins.
Bake for about 25-30 minutes.

Nutrition Facts : Calories 202.1, Fat 10.4, SaturatedFat 1.4, Cholesterol 18.6, Sodium 139.1, Carbohydrate 25.2, Fiber 0.9, Sugar 15, Protein 2.7

CANTALOUPE GRANITA

Cantaloupe Granita image

Provided by Ree Drummond : Food Network

Categories dessert

Time 5h15m

Yield 4 to 6 granitas

Number Of Ingredients 4

Ingredients

1/2 cup sugar
1 whole cantaloupe, rind removed, cut into chunks
Juice of 1 lime
Fresh mint sprigs, for serving

Steps:

Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
Store, covered in plastic wrap, until serving.
Serve in pretty glasses with mint.

CANTALOUPE BREAD WITH PRALINE GLAZE

Cantaloupe Bread with Praline Glaze image

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.

Provided by Kaddy

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 14

Ingredients

3 eggs
1 cup vegetable oil
2 cups 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
¾ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ cup butter
1 ⅔ cups brown sugar
½ cup chopped pecans

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
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 : Calories 366.1 calories, Carbohydrate 48.2 g, Cholesterol 40.1 mg, Fat 18.4 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 242.2 mg, Sugar 33.2 g

CANTALOUPE NUT BREAD

Cantaloupe Nut Bread image

"Slices of this unusual melon-flavored loaf are good plain, served with cantaloupe wedges or garnished with whipped cream for dessert," relates Lorie McGuire from St. Paul, Kansas. "While it looks like ordinary bread, its terrific taste sets it apart."

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

Ingredients

1/3 cup shortening
2/3 cup sugar
1 egg
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe cantaloupe, drained
1/2 cup chopped nuts

Steps:

In a large bowl, cream shortening and sugar until light & fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with cantaloupe until blended (mixture will appear curdled). Fold in nuts., Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :