Cantaloupe Quick Bread
This soft and naturally sweet Cantaloupe Quick Bread is packed with fiber and healthy fats, making it a nutritious choice for breakfast or an afternoon snack. Lightly spiced and topped with a creamy glaze, it’s a simple, crowd-pleasing recipe perfect for meal prep or a summer treat.
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 9x5-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.
