Summer’s Sweetest Surprise: Delicious Cantaloupe Quick Bread with a Vanilla Glaze
Are you searching for a delightful and unexpectedly delicious baking project that perfectly captures the essence of summer? Look no further! This incredible cantaloupe quick bread recipe utilizes fresh, ripe cantaloupes to craft a wonderfully moist and flavorful loaf. It’s an ideal choice for a unique breakfast, a refreshing snack, or a standout offering at your next summer gathering. Prepare to impress your guests with this vibrant and aromatic treat!
Why This Cantaloupe Quick Bread Recipe Shines
What makes this cantaloupe quick bread truly special? Its sheer uniqueness! In a world where banana bread and zucchini bread often dominate the quick bread scene, a luscious cantaloupe loaf offers a refreshing change of pace. It’s an unexpected yet incredibly satisfying flavor profile that will surely intrigue and delight anyone who tries it. While other quick breads are undeniably delicious, this cantaloupe version introduces a light, fruity sweetness and a delicate aroma that sets it apart.
Beyond its novel flavor, this recipe is remarkably straightforward to prepare. You don’t need extensive baking experience to achieve a perfect, moist crumb and a golden-brown crust. With simple steps and readily available ingredients, you’ll be able to whip up a batch of this delightful bread with ease. The best part? The aroma that fills your kitchen as it bakes is simply heavenly, and the wait for it to cool before slicing will be the hardest part of the entire process!
This cantaloupe quick bread is not just a recipe; it’s an experience. It’s a testament to how fresh, seasonal ingredients can elevate a simple bake into something truly memorable. Serve it warm with a cup of coffee, or enjoy a slice chilled on a hot afternoon – either way, it’s bound to become a new summer favorite.
Essential Ingredients for Your Cantaloupe Quick Bread
Creating this flavorful quick bread starts with selecting the right ingredients. For the bread itself, you’ll need a combination of wet and dry components, including fresh cantaloupe puree. For the simple yet elegant glaze, only a few pantry staples are required. Always aim for the freshest possible cantaloupe; a ripe melon will lend the most intense and natural sweetness to your bread.
For precise measurements and a full list of ingredients, please refer to the printable recipe card available at the conclusion of this article.
All exact measurements, detailed ingredients, and step-by-step instructions are provided in the comprehensive, printable recipe version found at the bottom of this post.
Crafting Your Delicious Cantaloupe Quick Bread: A Step-by-Step Guide
These detailed step-by-step photographs and accompanying instructions are designed to visually guide you through the process of making this wonderful cantaloupe quick bread. For your convenience, you can find the complete, printable recipe at the end of this post.
Before you begin, ensure you have all your ingredients measured and ready. This mise en place approach will make the baking process smooth and enjoyable.
- Prepare Your Baking Pans: Begin by preheating your oven to 325 degrees F (160 degrees C). This lower temperature helps ensure an evenly baked, moist bread. Thoroughly grease and lightly flour two standard 9×5 inch loaf pans. Greasing prevents sticking, and a light dusting of flour ensures a beautiful, golden crust without over-browning.
- Prepare the Cantaloupe Puree: The star of our show! Dice enough fresh cantaloupe to yield about 2 cups of puree once blended. Place the melon pieces into a blender and process until smooth. Ensure there are no large chunks remaining, as a consistent puree is key to a uniform texture in your bread.
- Combine Wet Ingredients: In a spacious mixing bowl, gently beat together the eggs, oil (canola or coconut oil works beautifully here, adding moisture and a subtle richness), granulated sugar, vanilla extract, and the freshly prepared cantaloupe puree. Mix these ingredients until they are well combined and smooth, forming the moist base of your quick bread.
- Prepare Dry Ingredients: In a separate, medium-sized bowl, combine all your dry ingredients. Sift together the all-purpose flour, salt, baking soda, baking powder, ground cinnamon, and ground ginger. Sifting is an important step as it removes lumps and ensures these leavening agents and spices are evenly distributed throughout the batter, leading to a lighter, more consistent bread texture.
- Combine Wet and Dry Mixtures: Gently add the sifted flour mixture into the cantaloupe mixture. Using a spatula or wooden spoon, stir just until the ingredients are combined and no dry streaks of flour remain. It is crucial not to overmix the batter; overmixing develops gluten, which can lead to a tough, dense quick bread rather than a tender, moist one.
- Fill Pans and Bake: Carefully divide the batter evenly between the two prepared loaf pans. Place them in your preheated oven and bake for approximately 55-60 minutes. To test for doneness, insert a toothpick into the center of a loaf; it should come out clean when the bread is fully baked. Baking times can vary slightly depending on your oven, so keep an eye on them towards the end.
- Prepare the Vanilla Glaze: While your quick bread is baking to perfection, prepare the simple yet elegant vanilla glaze. Start by sifting the powdered sugar into a medium bowl. Sifting ensures a smooth, lump-free glaze. Add the vanilla extract, which will provide a lovely aromatic complement to the cantaloupe flavor.
- Achieve Perfect Glaze Consistency: Gradually stir in milk, one tablespoon at a time, until you reach a thick, pourable glaze consistency. The ideal glaze should fall from your whisk in an even stream and form a visible ribbon on the surface of the mixture before slowly dissolving. This ensures a beautiful, even coating on your bread.
- Glaze and Cool: Once baked, remove the bread loaves from the oven and carefully transfer them to cooling racks. Allow them to cool in their pans for about 10 minutes. This resting period helps the loaves firm up before removal. Place a sheet of wax paper underneath your cooling rack to catch any delicious glaze drips. While the loaves are still warm (this helps the glaze set beautifully), generously pour the prepared vanilla glaze over the tops of both loaves, allowing it to cascade down the sides. Let the bread cool completely for at least one hour before slicing and serving. This cooling time is crucial for the glaze to properly set and for the flavors of the bread to fully develop.
Expert Tips & Frequently Asked Questions for Perfect Cantaloupe Quick Bread
Achieving a consistently perfect quick bread often comes down to a few key techniques and understanding common queries. Here are some expert tips and answers to frequently asked questions that will help you master this delightful cantaloupe bread:
- Enhancing Cantaloupe Sweetness: For an even more pronounced cantaloupe flavor and sweetness, try this trick: cut your fresh cantaloupe into small pieces, spread them out on a wax paper-lined baking sheet or plate, and freeze them solid. Once frozen, run the cantaloupe through a blender to create a very sweet puree. The freezing process helps to break down the fruit’s cell walls, releasing more of its natural sugars and intensifying the flavor. This also results in a slightly thicker puree, which can add to the bread’s moist texture.
- The Golden Rule of Quick Breads: Don’t Overmix! This cannot be stressed enough. Like all quick breads and muffins, overmixing the batter is the quickest way to end up with a tough, chewy loaf. Stir the wet and dry ingredients together only until just combined – a few lumps of flour are perfectly fine and will disappear during baking. Minimal mixing ensures a tender, light crumb.
- Choosing the Best Cantaloupe: Select a ripe cantaloupe by checking for a sweet, musky aroma at the stem end. The netting on the rind should be pronounced and the melon should feel heavy for its size. A firm, slightly soft spot at the blossom end is also a good indicator of ripeness.
- Storage Tips: Store your cantaloupe quick bread at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze individual slices or whole loaves (without the glaze) wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw at room temperature and apply fresh glaze before serving.
- Adding Variations: Feel free to customize your cantaloupe quick bread! Consider adding 1/2 cup of chopped walnuts or pecans for a delightful crunch. A sprinkle of mini chocolate chips or white chocolate chips could also complement the melon flavor beautifully. You can also experiment with different spices like a pinch of nutmeg or cardamom.
- Making Ahead: This quick bread is wonderful to make a day in advance, allowing the flavors to meld and deepen. Just ensure it’s completely cooled before glazing and storing.
This cantaloupe quick bread recipe has a bit of a history on this blog! It was actually removed for a period due to low attention. However, after receiving passionate emails from two different readers wondering where their beloved recipe had gone, I knew it had to make a comeback! I took new photos and completely updated the post to bring this unique summer bake back into the spotlight. I genuinely hope you get the chance to try it and fall in love with its distinct charm.
What Readers Are Saying About This Cantaloupe Quick Bread
The feedback from our wonderful community truly highlights the versatility and deliciousness of this recipe. Here’s a fantastic review from a reader:
“Thanks a million Amanda!!! This is such a good recipe. I make it your way and then adjusted to create a different version that I cook in a cake pan instead.
- I cut up and freeze the cantaloupe for a few days which makes it much sweeter and then blend it.
- Just a tad less oil
- Halved the flour with wheat/white
- Halved sugar brown/white
- Added a tablespoon ground fresh ginger
- Added three tablespoons walnuts
- Added a teaspoon almond extract
- And sprinkled the top with candied walnuts and ginger.
Rave reviews!
~ Joshua
Explore More Delicious Quick Bread & Muffin Recipes
If you’re a fan of easy and flavorful bakes like this cantaloupe quick bread, you’ll love exploring some of our other popular quick bread and muffin recipes. These are perfect for expanding your baking repertoire and finding new favorites for any time of year:
- Lemon Zucchini Bread with Blueberries: A bright and fresh loaf, perfect for spring and summer with a delightful citrus twist.
- Classic Blueberry Muffins: A timeless favorite, these muffins are bursting with juicy blueberries and a tender crumb.
- Fresh Strawberry Muffins with Vanilla Lemon Glaze: Sweet and fruity, these muffins are a wonderful way to enjoy peak strawberry season.
- Shortcut Zucchini Muffins: Quick to make and a fantastic way to use up extra zucchini, these muffins are moist and flavorful.
- Comforting Apple Bread: A cozy, spiced loaf perfect for cooler months, packed with tender apple pieces.
I absolutely adore baking and cooking, and sharing my favorite recipes with you brings me so much joy! I know how busy life can get, and it’s easy to forget to check back for new culinary inspiration. That’s why I’ve made it incredibly simple for you to stay updated with my weekly newsletter. You can subscribe for free, and I’ll send a collection of delicious, tested recipes directly to your email inbox every single week, ensuring you never miss a new treat!
Cantaloupe Quick Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 large eggs
- 1 cup canola oil or coconut oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups pureed cantaloupe
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
Glaze
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla
- enough milk to make a thick glaze
Things You’ll Need
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Blender
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Measuring cups and spoons
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Mixing bowls
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9×5 loaf pan you will need 2 pans
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Sifter
Before You Begin
- To bring out even more sweetness of the cantaloupe, cut it into pieces, place the pieces on a wax paper lined baking sheet or plate, and place in the freezer. Run the frozen cantaloupe through a blender and continue with the recipe.
- As with all quick breads and muffins, be careful not to over-mix the batter. This can make the finished bread tough.
Instructions
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Preheat oven to 325 degrees F. Lightly grease and flour two 9×5 inch loaf pans.
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Puree enough cantaloupe in blender to make 2 cups puree
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In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter, stir just until no traces of flour remain. Pour batter into prepared pans.
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Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
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While the bread is baking, make the glaze. Add the vanilla to the sifted powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.
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Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes. Place wax paper under cooling rack to catch the drips. Pour the glaze over both warm loaves, covering the tops of both. The glaze will drip down the sides and drip onto the wax paper. Let cool at least one hour before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.