Cantaloupe Bread

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This fantastic cantaloupe quick bread is easy to pull together. It's a moist, delicious loaf of bread.

You may be wondering how you actually make bread with cantaloupe, but it's surprisingly simple! All you need to do is grate the cantaloupe with a cheese grater.

This is one of the best recipes for cantaloupe and a great way to use overripe cantaloupe.

Why You Should Make Cantaloupe Bread

This is one of the most interesting ways to use a ripe cantaloupe - it's especially good if your cantaloupe is a little over ripe and you don't want to use it in a salad.

It makes a delicious loaf of bread that's great to serve for an afternoon snack or a quick breakfast. It's sweet enough to be a treat but not overly sweet.

One of the best parts of making this bread is that it only requires one bowl - no separate bowl for dry ingredients. And like most other quick bread (like banana bread or zucchini bread) you don't need to knead the dough or use a mixer to make it.

Jump to:

• Why You Should Make Cantaloupe Bread
• Ingredients
• Instructions
• More Great Cantaloupe Recipes
• How to Choose a Ripe Cantaloupe
• Storage
• Tips for Making this Recipe
• Cantaloupe Bread

Ingredients

You don't need much to make this bread recipe - it calls for a few pantry ingredients. Here's what you'll need.

• Butter
• Cantaloupe
• Cinnamon
• Baking soda
• Ground ginger
• Kosher salt
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour

See the recipe card for quantities.

Instructions

Preheat the oven to 350 degrees F. Grease a 4x8-inch loaf pan.

Cut the rind off the cantaloupe and grate it using a box grater. You want to end up with around 2 cups of cantaloupe.

Melt the butter in a microwave.

Add the butter and grated cantaloupe to a large bowl. Stir to combine.

Add the cinnamon, baking soda, ginger, salt, and sugar to the cantaloupe mixture and stir to combine.

Add the egg and vanilla and stir to combine. 

Then add the flour and stir just till combined. 

Pour batter into the loaf pan and bake for 50 minutes to 1 hour or until cooked through. Use a wooden skewer to crumb test.

Remove from the oven and allow to cool for 20 minutes before removing and slicing. 

More Great Cantaloupe Recipes

If you love cantaloupe recipes as much as I do, check out some of these favorites.

• Grilled Cantaloupe
• Strawberry and Cantaloupe Salad
• Melon Prosciutto Salad

How to Choose a Ripe Cantaloupe

Here's how to choose the best fresh cantaloupe.

• Appearance - A ripe melon should be a tan or creamy yellow color with light green striations/lines.
• Firmness - It should be firm, but not rock hard, without any obvious bruising
• Smell - It should have a fruity, musky smell without any acidity

Storage

After allowing the bread to cool, you can wrap it in plastic wrap or store it in an airtight container or bag. It will keep for up to 5 days at room temperature.

You can freeze cantaloupe bread as well. I recommend slicing it and wrapping each piece separately, so you can reheat the amount you'd like to use.

Tips for Making this Recipe

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Cooking Tips - This recipe takes 50 minutes to 1 hour to bake. You can use a toothpick or wooden skewer to test the bread. The bread will be done when the skewer is poked in the center and comes back crumb-free.

Ingredient Variations - You can use white sugar or cane sugar instead of brown sugar. I'd recommend adding an additional ¼ cup if you use white, granulated sugar.

Alternative Preparations - If you don't have or would prefer not to use a box grater or cheese grater, you can blend the cantaloupe in a blender or food processor to make a cantaloupe puree.

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