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.
Cantaloupe Bread with Praline Glaze
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Ingredients
3 eggs
1 C. Crisco® Pure Vegetable Oil
2 C. granulated sugar
1 Tbsp. Spice Islands® Pure Vanilla Extract
2 C. cantaloupe, cut into 2-inch chunks
1 tsp. salt
3 C. all-purpose flour
1 tsp. Clabber Girl® Baking Soda
1 tsp. Clabber Girl® Baking Powder
2 tsp. Spice Islands® Ground Saigon Cinnamon
1 tsp. Spice Islands® Ground Ginger
Glaze:
1 stick (8 tablespoons) butter
1 2/3 C. packed brown sugar
1/2 C. pecan pieces
Directions
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.
