Imagine transforming a humble cantaloupe into a mouthwatering, golden-brown bread that will make your taste buds dance with excitement! This unexpected recipe takes the often-overlooked summer melon and turns it into a spectacular baked treat that's both surprising and incredibly delicious. Joan's Cantaloupe Nut Bread is not just another quick bread recipe – it's a culinary adventure that combines sweet, moist fruit with warm spices and crunchy nuts, creating a unique breakfast or snack that will have everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mashed cantaloupe
- 1/2 cup chopped nuts
- 2 eggs
- 1/2 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In another bowl, beat the eggs and then add the vegetable oil. Mix until well combined.
- Add the mashed cantaloupe to the egg and oil mixture. Stir until the cantaloupe is fully incorporated into the wet ingredients.
- Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the chopped nuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
- After 10 minutes, carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Joan's Cantaloupe Nut Bread as a delicious snack or breakfast treat!
Tips
- Choose a ripe, fragrant cantaloupe for the best flavor. The riper the melon, the sweeter your bread will be.
- When mashing the cantaloupe, aim for a smooth consistency to ensure even moisture throughout the bread.
- Don't overmix the batter – mix just until the ingredients are combined to keep the bread tender.
- For extra flavor, try toasting the nuts before adding them to the batter.
- Check the bread's doneness by inserting a toothpick – it should come out clean or with just a few moist crumbs.
- Let the bread cool completely before slicing to prevent crumbling and help it set properly.
- Store the bread wrapped in plastic wrap or in an airtight container to maintain its moisture for 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
