by Texas Homesteader ~
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I had extra cantaloupe in my garden. So I made cantaloupe bread with a praline glaze. It’s similar to zucchini bread, but made with cantaloupe. And it was delicious!
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Cantaloupe Excess In The Garden
Usually by the middle of July the searing sun has wiped out anything that struggled to remain during the hot summer months.
But even though it’s been hot this year my garden has provided garden deliciousness well into the fall months. Yea!
One of the fall feast-or-famine goodies from the garden is cantaloupe. Now I didn’t plant cantaloupe this year, the vines volunteered from my compost. But I let them grow to become a Living Mulch for the rest of the garden.
RancherMan eats only a modest amount of fresh cantaloupe. And although I love it, how’s a girl to eat that much by herself?? I wondered if there was something I could do with all the excess cantaloupe. As it turns out, there is!
Typically my go-to recipe source is allrecipes.com. I searched their site for some ideas of what to do with excess fresh cantaloupe and found a recipe for Cantaloupe Bread With Praline Glaze. Hummmm…
Although the thought of cantaloupe bread didn’t initially sound delicious to me, how different could it be from the delicious sweet-treat bread made using zucchini squash? Maybe I should just check out the ingredients.
The seasonings look good, and I have all the ingredients in my pantry. Let’s give it a try!
I’d already harvested several fresh cantaloupes so I peeled one up and dropped the peeled pieces into my *Ninja blender and blended it until it was smooth. The recipe called for 2 cups of puree so I measured it out for my recipe.
Then I plopped the cantaloupe puree into my KitchenAid mixer. I wanted to substitute applesauce for the oil. So into the KitchenAid with the cantaloupe puree I added the eggs, applesauce, sugar, vanilla and cantaloupe & mixed it all up. That bowl was then set aside.
In another bowl I blended flour, salt baking soda, baking powder, cinnamon & ginger. Then I mixed the contents of the two bowls together to make my batter.
Baking 2 Loaves
I poured it into two lightly greased & floured glass loaf pans & placed them into the preheated oven.
Then I baked the loaves for about an hour. When it was done I brought out the two loaves of cantaloupe bread (breathes deeply) Oh yeah, this might work after all!
Pecan Praline Glaze
While the bread was still hot I whipped up the glaze of melted butter, brown sugar and chopped pecans. The pecan praline glaze was added to the tops of my hot loaves of bread.
Although the flavor of the praline glaze was absolutely amazing, I wasn’t happy with the texture of it.
The praline glaze cooled to a crumbly texture that fell from the top when I tried to cut & serve the bread. So I may tweak that part in the future to add more butter or less brown sugar.
I could top my warm cantaloupe bread with my Simple Honey Glaze. It’s just honey, butter and brown sugar and whips up in seconds
Sometimes I may eliminate the topping completely, who knows??! It’s even delicious all by itself!
Here’s the recipe as I made it – give it a try.
Cantaloupe Bread with Pecan Praline Glaze, makes 2 loaves
What to do with all the cantaloupe in the garden? Puree it and make it into Cantaloupe Bread! Never heard of cantaloupe bread? Don't discount it, now - the seasonings are similar to zucchini bread so give it a try! ~TxH~
In mixer, combine
- 3 eggs
- 1 cup vegetable oil (can substitute with applesauce)
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups cantaloupe puree
In separate bowl, sift
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Mix together pour into 2 greased loaf pans & bake @ 325 degrees for 1 hr.
For glaze, mix
- 1/2 cup melted butter (or 1 stick)
- 1 cup brown sugar
- 1/2 cup chopped pecans
- Pour over hot bread as it comes out of the oven
Preheat oven to 325 degrees F. Lightly grease and flour two 9x5 inch loaf pans.
In a large bowl, beat together eggs, vegetable oil/applesauce, 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.
As the bread is cooling make the pecan praline topping. Combine melted butter and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour praline sauce over hot bread. Then let cool for 1 hour before serving.
Other Favorite Breads
- Soft Sandwich Bread
- Oatmeal Sandwich Bread
- Making Pre-Mix Bread Ingredient Packets
- Bread Machine Recipe: Honey Oatmeal Bread
- Making My Own Oat Flour For CHEAP
- No-Knead Rosemary Skillet Bread
- No-Knead Boule Bread
- Jalapeno/cheese Yeast Bread
- Easiest Honey/Oat Hamburger Buns
- Jalapeno/Cheese/Beer Hamburger Buns
- Basic Beer Bread
- Rosemary/Cheddar Beer Bread
- Pesto Beer Bread
- Homemade Country-Style Buttermilk Biscuits
- Mix-n-Bake Cheddar Biscuits
- Leftover Biscuit Dough Cinnamon Rolls!
- Snappy Jalapeno/Cheese Biscuits
- Jalapeno Cornbread
- Corn Dodgers – A Delicious Accident
- Mix-n-Pour Tortillas
- Easy Corn Tortillas
- Sweet Pumpkin Bread
- My Favorite Bread-Making Kitchen Feature
- Homemade Bread-Making Shortcuts, Tips & Tricks
- Make Self-Rising Flour From All-Purpose Flour
- Our Favorite Bread Recipes, All In One Post
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