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Cantaloupe Bread Recipe

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A moist and flavorful cantaloupe bread made with fresh cantaloupe puree, warm spices, and simple pantry ingredients. This unique quick bread has a soft texture and subtle melon sweetness, making it perfect for breakfast, snacks, or a light homemade dessert.

Ingredients

  • 2 cups cantaloupe puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
  2. Blend fresh cantaloupe chunks until smooth to make the puree, then measure 2 cups.
  3. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
  4. Stir the cantaloupe puree into the wet mixture until fully combined.
  5. In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fold in chopped walnuts or pecans if using.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe cantaloupe for the best sweetness and flavor.
  • If the puree seems watery, drain excess juice before measuring.
  • Add shredded coconut, raisins, or orange zest for extra flavor variations.
  • The bread can also be baked as muffins for 18–22 minutes.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/cantaloupe-bread-recipe/