Cantaloupe Bread with Praline Glaze

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

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!

As always,

Enjoy and  Happy Cooking.




Original Recipe Yield 2 – 9×5 inch loaves


3 eggs

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


  1. Preheat oven to 325 degrees F. Lightly grease and flour two 9×5 inch loaf pans.
  2. 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.
  3. 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.

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