I Can'T Cantaloupe Bread Recipe

Name: I Can'T Cantaloupe Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 3/4 cup pureed cantaloupe; 1/4 cup half-and-half; 1/4 cup oil; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour or 1 3/4 cups whole wheat pastry flour; 1/2 cup sugar or 1/2 cup sucanat; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger

Servings: persons

1 egg
3/4 cup pureed cantaloupe
1/4 cup half-and-half
1/4 cup oil
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour or 1 3/4 cups whole wheat pastry flour
1/2 cup sugar or 1/2 cup sucanat
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger

1
Preheat oven to 350u00b0F.
2
Combine all dry ingredients (flour, sugar, soda, powder, cinnamon and ginger) in a large bowl.
3
Combine wet ingredients (egg, cantaloupe, half-and-half, oil, banilla) in a medium bowl.
4
Make a well in the dry ingredients and pour in the wet ingredients.
5
Stir until just combined.
6
Pour into an oiled 9x5 loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

464

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 egg, 3/4 cup pureed cantaloupe, 1/4 cup half-and-half, 1/4 cup oil, and more.

Yes, I Can'T 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.

I Can'T Cantaloupe Bread

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