Monday, June 25, 2012

Cantaloupe Bread

Why, hello. Long time no see! Pardon my extended absence but life seems to have kicked into high gear since Joe got out of school. Not that we've been doing anything in particular, it just seems like we're always busy. Today I am home doing eight million loads of laundry because our delightful cat dragged fleas into the house (so, sooo gross) and I have a bit of downtime while my baby naps. So I figured I'd at least make an attempt at a blog entry. The longer I wait, the harder it is to get myself to do it. It's a wonder I ever graduated college.

So, anyway. Since summer weather has (very noncommittally) descended upon us, our intake of grilled things and fresh fruit has increased significantly. After a BBQ a week or so ago I found myself with a fridge full of leftover grilled corn on the cob, steak, and cantaloupe slices. The corn was sliced up and frozen, the steak was transformed into fajitas, and the cantaloupe turned into this tasty quick bread. Cantaloupe in bread? Weird, right? So I thought, but pureed cantaloupe makes for a very moist bread with a really mild flavor. Next time I make it I'll add in some nuts or dried fruit or something. It pretty much has the texture of pumpkin bread and is a great way to use up leftover melon (I imagine honeydew could be substituted with similar results).

Cantaloupe Bread
Yield: 2 loaves

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup milled flax
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 cup canola oil
3/4 cup brown sugar
3 eggs
1 TBL vanilla
2 1/2 cups pureed cantaloupe

1. Preheat oven to 325 degrees and grease two 9x5 loaf pans.
2. Mix together dry ingredients and set aside.
3. Beat oil, sugar, and eggs until well blended. Add vanilla and pureed cantaloupe and blend til combined.
4. Slowly add in dry ingredients and stir til just incorporated. Feel free to add in some walnuts and blueberries or chocolate chips or whatever else sounds good.
5. Bake for 45 minutes or until a toothpick inserted comes out clean. Weirdly, the cook time varies every time I bake quick bread so it may take closer to an hour. Just keep an eye on it to make sure it doesn't get overly brown.
6. Let cool in pan for ten minutes then turn loaves out on a cooling rack. Slice, and enjoy! I slathered slices of this with freshly made Oregon strawberry freezer jam and it was super tasty!

Well, it is now almost 8pm. Somehow it's taken me six hours to complete this entry. Between laundry, bug bombing, and baby maintenance, it has been a long day. We are hanging out at Gramma and Grammpa's house until it's safe to re-enter our own and Joe is currently chasing Dash around the sofa. Both boys are giggling like maniacs and I am thoroughly enjoying the happy sounds of a good evening after a tiring day.

My two favorite boys.



  1. You're making me crazy with all these recipes! They look soooo good!

  2. I love the picture of the boys. I'm going to make this recipe if I could find a decent cantaloupe. Mimi

    1. Aren't they darling? I took that picture at breakfast a couple mornings ago when they were being goofy.


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