Bright, moist, and naturally sweet, this Cantaloupe Quick Bread is a refreshing twist on classic quick breads.
Packed with fiber from fresh cantaloupe and healthy fats from plant-based oil, it offers a satisfying, guilt-free treat.
Easy to prepare and perfect for breakfast, snacks, or dessert, this bread balances indulgence with nutrition while being simple enough for everyday baking.
Cantaloupe Quick Bread
Equipment
- 1 Blender
- 2 – Large mixing bowls
- 2 Nine-by-Five Inch Loaf Pans
- Measuring Cups and Spoons
- Sifter
- whisk
- Cooling rack
- Wax Paper
Ingredients
Bread:
- 3 large eggs
- 1 cup canola oil or coconut oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups cantaloupe pureed
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
Glaze:
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Milk as needed to achieve thick glaze consistency
Instructions
- Preheat Oven and Prepare Pans: Start by preheating your oven to 325°F (163°C). While the oven warms, prepare two 9×5-inch loaf pans by lightly greasing the insides with oil or butter and dusting them with flour. This step ensures that your bread will release easily from the pans once baked. Set the pans aside while you prepare the batter.
- Puree the Cantaloupe: Take fresh cantaloupe and remove the seeds and rind. Cut the flesh into small cubes and place them in a blender. Blend until smooth to achieve about 2 cups of pureed cantaloupe. If you want a naturally sweeter and more concentrated flavor, you can freeze the cantaloupe cubes for 30–60 minutes before blending.
- Mix Wet Ingredients: In a large mixing bowl, combine 3 large eggs, 1 cup of oil (canola or coconut), 2 cups of granulated sugar, 1 tablespoon of vanilla extract, and the 2 cups of cantaloupe puree. Using a hand or stand mixer, beat the mixture on medium speed until fully combined, smooth, and slightly frothy. This will create a light base for your bread.
- Combine Dry Ingredients: In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ¾ teaspoon baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon ground ginger. Sifting ensures the dry ingredients are evenly mixed and aerated, which helps the bread rise uniformly.
- Incorporate Dry Ingredients Into Wet: Gradually add the dry mixture to the wet ingredients. Using a spatula or wooden spoon, gently fold the flour mixture into the cantaloupe mixture until just combined. Be careful not to overmix; the batter should be smooth but slightly lumpy. Overmixing can make the bread dense and tough.
- Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops so that the batter is level. This ensures even baking and a uniform shape for each loaf.
- Bake the Bread: Place the loaf pans in the preheated oven. Bake for 55–60 minutes, or until a toothpick inserted into the center of each loaf comes out clean. The loaves should be golden brown on top and have a firm, springy texture when gently pressed.
- Prepare Glaze While Baking: While the bread is baking, prepare the glaze. In a medium bowl, combine 3 cups sifted powdered sugar and 1 teaspoon vanilla extract. Add milk gradually, one tablespoon at a time, stirring continuously, until you reach a thick, pourable consistency. The glaze should form a ribbon when the whisk is lifted and fall back slowly into the bowl.
- Cool Loaves Before Glazing: Once the bread is done baking, remove the pans from the oven and allow them to cool on a wire rack for 10 minutes. This brief cooling time helps the bread firm up slightly while still warm, so it absorbs the glaze beautifully. Place wax paper under the cooling rack to catch any glaze drips.
- Glaze the Bread: Carefully pour the prepared glaze over the warm loaves, spreading it evenly across the tops and letting it drip naturally down the sides. The warm bread will absorb some of the glaze, adding extra sweetness and moisture.
- Final Cooling and Serving: Allow the glazed loaves to cool for at least one hour before slicing. This ensures the glaze sets slightly and the bread slices cleanly. Once cooled, cut into generous slices and enjoy as a breakfast treat, snack, or dessert. Store any leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage
Notes
- Using frozen cantaloupe cubes enhances the natural sweetness and helps create a smoother puree.
- Avoid overmixing the batter once the flour is added; this ensures a tender, moist crumb rather than a dense loaf.
- Loaf pans should be properly greased and floured to prevent sticking. Silicone pans may work without greasing.
- Adjust the glaze thickness with milk gradually to achieve the perfect pourable consistency.
- Freshly baked bread is best enjoyed within a day or two, though proper storage can extend its shelf life.
Chef’s Secrets for Perfect Bread
To achieve the moistest, most flavorful cantaloupe quick bread, start with ripe, fragrant cantaloupe.
Freezing the fruit before pureeing intensifies sweetness naturally without added sugar.
Be gentle when mixing the batter—overworking flour develops gluten, which can make the bread tough.
For added texture, consider stirring in a handful of chopped nuts or dried fruits.
Lastly, pour the glaze while the bread is still warm so it slightly soaks in, enhancing both taste and appearance.
Creative Serving Suggestions Ideas
This bread pairs beautifully with both sweet and savory accompaniments.
Serve slices for breakfast alongside Greek yogurt and fresh berries, or enjoy as an afternoon snack with a cup of tea or coffee.
For a dessert twist, top slices with a dollop of lightly whipped cream or a smear of cream cheese.
It also works well for brunch gatherings—cut into smaller portions and arranged on a serving platter for easy sharing.
Essential Storage Tips for Bread
To maintain freshness, allow the loaves to cool completely before storing.
Wrap each loaf tightly in plastic wrap or place it in an airtight container to prevent drying out.
At room temperature, the bread keeps well for 2–3 days.
For longer storage, freeze the loaves for up to 2 months.
Thaw at room temperature or warm gently in the oven to restore softness. Avoid refrigerating, as it can dry out the bread faster.
Frequently Asked Questions
1. Can I use other melons instead of cantaloupe?
Yes! Honeydew or even ripe watermelon can be used, but the sweetness and moisture content will vary. Adjust sugar slightly if needed.
2. How can I make this bread more protein-rich?
Adding a scoop of plant-based protein powder or stirring in Greek yogurt can boost protein without changing flavor significantly.
3. Can I make this bread gluten-free?
Absolutely. Substitute a 1:1 gluten-free flour blend for all-purpose flour. Ensure the blend contains xanthan gum for structure, and check baking times carefully.
4. Can I prepare the batter ahead of time?
Yes, you can make the batter and refrigerate it for up to 24 hours. Allow it to come to room temperature before baking for the best texture.
5. How do I know when the bread is done?
Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is fully baked.
The top should also be lightly golden brown and spring back when pressed.
