Go Back

Cantaloupe Quick Bread

A moist and lightly sweet quick bread featuring fresh cantaloupe, perfect for using up overripe fruit and making your kitchen smell like summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh cantaloupe, finely grated and lightly drained Very ripe cantaloupe is best.
  • 1.5 cups all-purpose flour Measure flour the easy way: fluff, spoon into the cup, level off.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 cups neutral oil Oil helps keep the crumb soft.
  • 2 large eggs Use room temperature eggs.
  • 0.75 cups granulated sugar You can swap part for brown sugar.
  • 1 tsp cinnamon Spice smart; start with cinnamon and a pinch of ginger.
  • 0.25 tsp ginger A little goes a long way.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice Brings brightness to the loaf.
  • 0.5 cups optional mix-ins (chopped pecans, mini chocolate chips, or coconut flakes)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan.
  2. Grate the cantaloupe on the large holes of a box grater, then scoop it into a clean towel and give it a gentle squeeze to release juices.
  3. In a bowl, mix together the flour, baking powder, baking soda, sugar, cinnamon, ginger, and salt.
  4. In another bowl, whisk together the eggs, oil, vanilla extract, and lemon juice.
  5. Add the grated cantaloupe to the wet ingredients and mix well.
  6. Gradually mix the dry ingredients into the wet mixture until just combined. Don't overmix.
  7. Fold in any optional mix-ins if desired.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, starting to check for doneness at 45 minutes with a toothpick, which should come out clean or with a few moist crumbs.
Cooling
  1. Cool the loaf in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
  2. Slice the loaf once cooled to prevent crumbling.

Notes

This bread freezes beautifully. Wrap tightly once fully cooled. For a dessert vibe, add a simple glaze made with powdered sugar, milk, and vanilla.