I stopped at the market and got some great deals on cantaloupes. They are absolutely mouth-watering. But, knowing we won’t able to finish them all before they went bad I went to my computer in search of a way to freeze my leftovers. I discovered this wonderful recipe on http://www.allrecipes.com
I hope you enjoy it as much as we are. I also pureed the extras and poured into ice-cube trays. Once frozen I will put the cubes in freezer bags. This way when melon is at a premium in the fall and winter months and definitely not as tasty, I will be able to make this delicious bread and remember how sweet summer has been!
Enjoy and Happy Cooking.
Original Recipe Yield 2 – 9×5 inch loaves
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe – peeled, seeded and puree
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans
- Preheat oven to 325 degrees F. Lightly grease and flour two 9×5 inch loaf pans.
- In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.