Fresh Cantaloupe Bread Food
FRESH CANTALOUPE BREAD
This unbelievably delicious and moist bread is made in the bread machine.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 15
Number Of Ingredients 11
Steps:
- Place 1 1/2 cups cantaloupe cubes in a blender or food processor and puree. Reserve remaining 3/4 cup cantaloupe cubes.
- Place yeast, flour, gluten, milk powder, sugar, salt, paprika, egg, butter, orange zest, cantaloupe cubes and cantaloupe puree in the pan of the bread machine. Select White Bread cycle; press Start. This is a soft, sticky dough. If any of it clings to the sides of the pan at the end of the first kneading, you can push it down with a rubber spatula.
- Let cool, cut into thin slices and serve toasted with cream cheese.
Nutrition Facts : Calories 59 calories, Carbohydrate 6.6 g, Cholesterol 19 mg, Fat 2.7 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 194.4 mg, Sugar 5.7 g
CANTALOUPE BREAD
I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate.
Provided by keen5
Categories Quick Breads
Time 1h30m
Yield 2 Loaves, 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix eggs, oil, sugar and vanilla.
- Add pureed cantaloupe to mixture.
- Sift dry ingredients; add to liquid.
- Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
- Bake 325°F for 1 hour or until done.
- Check after 50 minutes.
- I have also made this into muffins.
- Bake for about 25-30 minutes.
Nutrition Facts : Calories 202.1, Fat 10.4, SaturatedFat 1.4, Cholesterol 18.6, Sodium 139.1, Carbohydrate 25.2, Fiber 0.9, Sugar 15, Protein 2.7
CANTALOUPE AND WILD BLUEBERRY TEA BREAD
I used dried cantaloupe slices and fresh wild blueberries in this delicious bread, it is so good. I hope that you will enjoy this little treasure as much as we do. It's as good served cold as when served warm with fresh churned butter.
Provided by Baby Kato
Categories Quick Breads
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a small baking pan (8 x8 or smaller).
- In a large bowl, beat the butter, sugar and cinnamon until creamy.
- Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
- Add the sour cream, vanilla extract and flour, and mix until just blended.
- Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
- Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
- Make sure to check the bread at 45 minutes, everyones ovens are different.
- Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.
Nutrition Facts : Calories 874.4, Fat 44.3, SaturatedFat 26, Cholesterol 311.4, Sodium 330.2, Carbohydrate 107.2, Fiber 3.2, Sugar 56.5, Protein 14.2
CANTALOUPE BREAD WITH PRALINE GLAZE
This excellent bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season.
Provided by Kaddy
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
- 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.
- 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.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 48.2 g, Cholesterol 40.1 mg, Fat 18.4 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 242.2 mg, Sugar 33.2 g
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