Spectacularly Moist Cantaloupe Bread

Updated: Mar 21

Have you ever found that forgotten fruit at the bottom of the bowl? You know the one...it is borderline edible but you hate to just toss it? I know I do probably a little more than I wish to admit!! That is how this beautiful, moist, and absolutely delicious bread came to be a fabulous recipe! It is super easy to make and comes out moist and delicious! I'm dubbing it the 'New' Banana Bread for the melon family ;)



I love this bread because it is fabulous on its own and great for a quick breakfast. Just toast it up and grab & go! It is also wonderful with a little butter. OR, make it fancy and throw together butter spruced up with a little lemon zest, and honey...then prop your feet up, sit back, and savor that beautiful flavor!



Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!



Cantaloupe Bread Recipe

Takes about 1.5 Hours


Keep It Simple | Just The Basics:

3/4 Cup Sugar

1/4 Cup Dark Brown Sugar

2 Eggs, Room Temperature (mostly)

1 Stick Butter Melted & Cooled Slightly

1 Tsp Baking Soda

1/2 Tsp Baking Powder

2 Cups Flour

1 Cup Pureed Melon, or other Fruit w/ Good Water Content

1/4 Tsp (a Pinch) Salt

1/4 Tsp Ginger

1/4 Tsp Cinnamon


Thyme For Mine | Make it With Me:

3/4 Cup Sugar

1/4 Cup Dark Brown Sugar

2 Eggs, Room Temperature (mostly)

1 Stick Butter Melted & Cooled Slightly

1 Tsp Baking Soda

1/2 Tsp Baking Powder

2 Cups Flour

1 Cup Pureed Melon, or other Fruit w/ Good Water Content

1/2 Cup Pecans or Walnuts, Chopped

1/4 Tsp (a Pinch) Salt

1/4 Tsp Ginger

1/4 Tsp Cinnamon

1 Tsp Thyme


Direction Thyme:

1. Preheat Oven 350

2. Prep bread loaf pan with grease and flour--use non-stick spray and a few table spoons of flour to coat all sides and the bottom of pan, tap off the remaining flour

3. Melt butter on low heat and set aside to cool slightly (no scalded eggs here!)

TIP: If you do not have room temperature eggs…place them in the pouch of your apron to warm while you prepare your ingredients

4. Grind or chop nuts so there are some small/medium chunks and fine pieces

5. Cream butter and sugar in stand mixer, or with whisk until fully incorporated

6. In a separate bowl, mix together flour, baking soda, baking powder, salt, ginger, cinnamon, and thyme

7. Add nuts to dry ingredients

8. Add eggs to creamed butter, one at a time mixing in-between

9. Add pureed melon and flour slowly alternating between the two ingredients until fully incorporated

TIP: Mixture should be similar to a cake batter possibly a little thicker but not much

10. Pour into loaf pan and tap gently twice on the table to even out batter (if you tap too much the nuts will fall to the bottom)

11. Bake until toothpick comes out clean about 1 hour 10 minutes

12. Allow to cool 30 minutes

13. Run a knife around edge of pan to loosen and turn out on drying rack to cool fully

ENJOY!


Deliciously Moist Cantaloupe Bread Recipe

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