We grow cantaloupe and have been neglecting our garden. So when we went out, our cantaloupe had over-rippened! It was too soft and sweet to eat so I decided to make cantaloupe bread. I had seen a recipe last year when we were deciding what to do with all of our extra melon, but never got around to it. You don't taste much of the cantaloupe... but it makes a delicious moist bread... almost like pumpkin bread.
3 eggs
1/2 cup vegetable oil
1 cup white sugar
1/2 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
2 1/2 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
2 teaspoon ground allspice or pumpkin spice
1/2 cup diced walnuts (optional)
1 tablespoon vanilla extract
2 1/2 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
2 teaspoon ground allspice or pumpkin spice
1/2 cup diced walnuts (optional)
DIRECTIONS
Preheat oven to 325 degrees. Lightly grease and flour two loaf pans.
In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe. Mix in flour, salt, baking soda, baking powder, cinnamon and allspice. Mix well. fold in nuts (optional) Pour batter into prepared pans.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean.
Preheat oven to 325 degrees. Lightly grease and flour two loaf pans.
In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe. Mix in flour, salt, baking soda, baking powder, cinnamon and allspice. Mix well. fold in nuts (optional) Pour batter into prepared pans.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean.
No comments:
Post a Comment