Cantaloupe Bread

This tasty cantaloupe quick bread is so easy to make!

5 from 24 votes

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings (1 loaf bread)

Author: Emily Wilson

Ingredients

⅓ cup butter melted
½ cantaloupe seeds removed
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon kosher salt
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour

Instructions

Preheat oven to 350 degrees F. Grease a 4x8 inch loaf pan.
Cut the rind off the cantaloupe and grate it using a box grater.
Add the butter and grated cantaloupe to a mixing bowl. Stir to combine.
Add the cinnamon, baking soda, ginger, salt, and sugar to the bowl and stir to combine.
Add the egg and vanilla and stir to combine.
Then add the flour and stir just till combined.
Pour the 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.

Video

Notes

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.

Freezing - Before freezing, I recommend slicing the bread and wrapping each piece separately, so you can reheat the amount you'd like to use. Freeze for up to 3 months.

Cooking Tips - To check if the bread is done baking you can use a toothpick or wooden skewer. 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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