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Cantaloupe Bread

Ingredients:

  • 3 eggs, beaten
  • 1 cup oil
  • 2 cups sugar
  • 3 teaspoon vanilla
  • 2 cups pureed cantaloupe
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 3/4 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 tesapoon ginger
  • 1 cup chopped nuts

Beat eggs until light. Add oil, sugar, and vanilla. Add the pureed cantaloupe. Blend in dry ingredients. Mix well. Bake at 325 degrees for 45-60 minutes until a toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Remove bread from pan and allow to cool completely before wrapping to store.

Note: This is a very moist bread similar to a pumpkin bread and a house specialty. It was developed by my mother, based on some other recipes. Dad raised cantaloupe and this was a way to use the excess melons they couldn’t eat. It can be made from frozen cantaloupe by allowing it to thaw slightly. I drain off the excess moisture and figure about 3 cups frozen pulp will equal 2 cups fresh pulp.

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