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Cantaloupe Quick Bread

A delightful and moist quick bread made with ripe cantaloupe, warm spices, and a tender crumb, perfect for brunch or an afternoon snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
Wet Ingredients
  • 1 cup pureed cantaloupe
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with some oil or butter or line it with parchment paper.
  3. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  4. In another bowl, whisk the pureed cantaloupe, vegetable oil, eggs, and vanilla extract together until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
  6. If using, fold in the chopped walnuts or pecans gently into the batter.
  7. Pour the batter into your prepared loaf pan and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

Notes

To keep your Cantaloupe Quick Bread fresh, store it in an airtight container at room temperature for up to 3 days. Freeze individual slices in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster for the same delightful taste.