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This cantaloupe bread recipe uses sweet, ripe cantaloupe, and a hint of spices to produce a soft, warm loaf of bread. If you’re not sure what to make with cantaloupe other than a bowl of fruit, this is the best recipe you could ever find!
Cantaloupe Bread Recipe
My mom planted cantaloupe. The melon I hated as a kid. And it ended up that it was 100 times better home grown! There was now only one problem, it was exploding in her garden, so we had no choice but to find new recipes to use it in. Which got us thinking, if zucchini produces an over abundance and it makes good bread, could cantaloupe work like a banana, applesauce and zucchini and produce the same? PBS in Iowa had a recipe so we set out to try it!
I’m sorry for how many photos were added, but it was just so good. I changed the cinnamon and ginger from other recipes to pumpkin pie spice because it was in the front of my cabinet. I also used oil instead of butter and no milk as it wasn’t needed.
How to Pick Out a Good Cantaloupe
Feel the weight: It should feel heavy for its size, which means it’s juicy.
Check the stem end: Look for a smooth, slightly sunken scar where the stem was attached. Avoid melons with a pointy or jagged stem end.
Look at the color: A ripe cantaloupe has a warm golden or beige background, not green or gray.
Smell it: Give the blossom end a sniff. It should have a sweet, melon aroma. No smell usually means it’s underripe.
Press gently: It should give slightly at the blossom end, but not feel soft or mushy.
Inspect the netting: The netted skin should be raised and well-defined, not smooth or flat.
Avoid blemishes: Skip melons with cracks, soft spots, or large bruises.
Ingredients for Cantaloupe Bread
- Cantaloupe: Adds natural sweetness, flavor, and moisture that keeps the bread tender (similar to zucchini or banana in quick bread).
- Eggs: Bind the ingredients together, add structure, and help the bread rise.
- Vegetable Oil: Provides richness and keeps the crumb soft and moist.
- Granulated Sugar: Sweetens the bread and balances the subtle flavor of the cantaloupe.
- Vanilla Extract: Enhances the flavor and adds depth of flavor.
- Flour: The base structure of the bread, holding everything together.
- Salt: Enhances flavors and balances the sweetness.
- Baking Soda: Works with the acidic components to help the bread rise.
- Baking Powder: Gives additional lift for a fluffy, tender loaf.
- Pumpkin Pie Spice: Adds warmth and cozy spice notes that complement the sweet cantaloupe.
For the Glaze
- Almond Extract: Adds a nutty, aromatic flavor that pairs beautifully with melon and spice.
- Vanilla: Deepens the glaze flavor and makes it more balanced.
- Milk: Thins the glaze to the perfect pourable consistency.
- Powdered Sugar: The sweet, creamy base of the glaze that sets into a soft icing.
You can skip the glaze if you want or make it thicker and more like a frosting if desired.
How to Make Cantaloupe Bread
- Prep: Preheat the oven and grease 2 bread pans.
- Puree: Add the peeled cantaloupe to a blender and puree until smooth.
- Wet Ingredients: Beat together all the wet ingredients in a large bowl or stand mixer.
- Dry Ingredients: Whisk together all the dry ingredients in a separate bowl
- Combine: Add the dry ingredients to the wet ingredients and stir gently until combined.
- Bake: Pour into prepared loaf pans and bake until a toothpick inserted in the middle comes out clean.
- Make the Glaze: While the bread is baking, combine all the ingredients for the glaze and whisk until smooth.
- Add Glaze: When the loaves are done baking, let them sit in the pans for 10 minutes then turn them out onto wire cooling racks over wax paper. Pour the glaze over the tops and let cool.
What Does Cantaloupe Bread Taste Like?
It has a light sweetness and gentle fruitiness, similar to zucchini bread but with a subtle melon note. I bet you never knew your life was missing a moist spiced cantaloupe loaf!
How to Tell When My Bread is Done Baking
Once the top of your loaves are domed and cracked, you can start checking for doneness. Simply, tap the top with your finger and it should not sink at all. Additionally, you can insert a toothpick into the thickest part of your loaves and if it comes out clean, you can take them out of the oven. If there is still some batter left on the toothpick, continue to bake for 5-10 minutes at a time.
How to Freeze Cantaloupe Bread
The most important part of freezing a quick bread is to be sure the loaves have cooled down completely. Freezing warm bread will cause moisture to get trapped and turn your bread soggy. Wrap each loaf well with both plastic wrap and foil.
The typical recommendation is to freeze a quick bread like cantaloupe bread for 3 months. However, my mom and I freeze banana zucchini bread every summer and eat it throughout the year- well past the 3 months.
How to Thaw Bread
Thaw your quick bread overnight on the counter or in the fridge for an even longer life.
How to Store Cantaloupe Bread
Leftover bread can be stored at room temperature or in the refrigerator. It should be stored in an airtight container so that it stays moist. It will keep for 4-5 days.
When you think of baking quick bread, you probably think of banana or zucchini, right? But let me tell you—cantaloupe bread is about to surprise you in the very best way. It’s tender, lightly spiced, and just the right amount of sweet, with a flavor that feels a little unexpected but instantly comforting. This easy summer quick bread recipe is a fantastic way to use up extra ripe cantaloupe.
More of Our Favorite Quick Bread Recipes:
Watch How This Recipe is Made…
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