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I made these up one day when I went overboard at a local farmer's market and bought too much fresh, sweet cantaloupe. They were really good, with a touch of spice and a nice Praline glaze.
CANTALOUPE BREAD * Optional PRALINE GLAZE *
1-3/4 cups flour …………………..............1/4 tsp. baking soda
2 tsp. baking powder…………….............1/4 tsp. salt
1 tsp vanilla extract……………...............1/2 tsp cinnamon
2/3 cup sugar……………………..............…2 eggs
1/2 cup chopped pecans (optional)
3 TB melted butter
1-1/4 cup mashed cantaloupe pulp
***
Mix dry ingredients; rest of ingredients and mix until well blended. Spread in a 9” loaf pan, well sprayed with non-stick baking spray (containing flour).
Bake at 350 for 50 minutes or until done. (MUFFINS: Makes 12-16 ~ bake about 20-30 minutes)
Optional PRALINE GLAZE:
1 stick butter
1-2/3 cups dark brown sugar
1/2-1 cups chopped pecans
Meanwhile, melt butter and brown sugar in the microwave for 3 minutes. Stir every minute. Fold into pecans and pour over warm bread.
VERY MOIST ** A good way to use surplus cantaloupe from garden.
CANTALOUPE BREAD * Optional PRALINE GLAZE *
1-3/4 cups flour …………………..............1/4 tsp. baking soda
2 tsp. baking powder…………….............1/4 tsp. salt
1 tsp vanilla extract……………...............1/2 tsp cinnamon
2/3 cup sugar……………………..............…2 eggs
1/2 cup chopped pecans (optional)
3 TB melted butter
1-1/4 cup mashed cantaloupe pulp
***
Mix dry ingredients; rest of ingredients and mix until well blended. Spread in a 9” loaf pan, well sprayed with non-stick baking spray (containing flour).
Bake at 350 for 50 minutes or until done. (MUFFINS: Makes 12-16 ~ bake about 20-30 minutes)
Optional PRALINE GLAZE:
1 stick butter
1-2/3 cups dark brown sugar
1/2-1 cups chopped pecans
Meanwhile, melt butter and brown sugar in the microwave for 3 minutes. Stir every minute. Fold into pecans and pour over warm bread.
VERY MOIST ** A good way to use surplus cantaloupe from garden.
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