Cantaloupe Bread Recipe

Name: Cantaloupe Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix eggs, oil, sugar and vanilla.
2
Add pureed cantaloupe to mixture.
3
Sift dry ingredients; add to liquid.
4
Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
5
Bake 325u00b0F for 1 hour or until done.
6
Check after 50 minutes.
7
I have also made this into muffins.
8
Bake for about 25-30 minutes.

1562

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs, beaten, 1 cup vegetable oil, 2 cups granulated sugar, 3 teaspoons pure vanilla extract, and more.

Yes, Cantaloupe Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cantaloupe Bread

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