Cantaloupe Bread with Praline Glaze |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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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. 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 |
3/4 teaspoon baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/2 cup butter |
1 2/3 cups brown sugar |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
2. 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.
3. 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.
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