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1 tsp. salt
1 2/3 C. packed brown sugar
3 C. all-purpose flour
1/2 C. pecan pieces
1 tsp. Clabber Girl Baking Soda
3 eggs
1 tsp. Clabber Girl Baking Powder
1 C. vegetable oil
2 tsp. ground cinnamon
2 C. granulated sugar
1 tsp. ground ginger
1 Tbsp. vanilla extract
Glaze:
2 C. cantaloupe, cut into 2-inch chunks
1 stick (8 tablespoons) butter
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Preheat oven to 325° F. Prepare two 9×5-inch loaf pans by greasing and flouring them, then set aside.
In a large bowl, beat together eggs, sugar, oil and vanilla. Puree cantaloupe in blender and add to mixture.
In a separate bowl, combine salt, flour, baking soda, baking powder, cinnamon and ginger. Add to liquid ingredients, stirring just until combined.
Divide batter into prepared loaf pans and bake at 325° F. for about 1 hour, or until tests done. Cool in pan on wire rack for 10 minutes while you make the glaze.
Glaze: melt butter and brown sugar in the microwave for 3 minutes, stirring once every minute. Add pecans. Pour glaze over warm loaves.
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1 tsp. salt
1 2/3 C. packed brown sugar
3 C. all-purpose flour
1/2 C. pecan pieces
1 tsp. Clabber Girl Baking Soda
3 eggs
1 tsp. Clabber Girl Baking Powder
1 C. vegetable oil
2 tsp. ground cinnamon
2 C. granulated sugar
1 tsp. ground ginger
1 Tbsp. vanilla extract
Glaze:
2 C. cantaloupe, cut into 2-inch chunks
1 stick (8 tablespoons) butter
“
Preheat oven to 325° F. Prepare two 9×5-inch loaf pans by greasing and flouring them, then set aside.
In a large bowl, beat together eggs, sugar, oil and vanilla. Puree cantaloupe in blender and add to mixture.
In a separate bowl, combine salt, flour, baking soda, baking powder, cinnamon and ginger. Add to liquid ingredients, stirring just until combined.
Divide batter into prepared loaf pans and bake at 325° F. for about 1 hour, or until tests done. Cool in pan on wire rack for 10 minutes while you make the glaze.
Glaze: melt butter and brown sugar in the microwave for 3 minutes, stirring once every minute. Add pecans. Pour glaze over warm loaves.
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