This Cantaloupe Bread is a delightful fusion of sweet fruit and warm spices, offering a moist crumb with a subtle floral aroma. The combination of fresh cantaloupe puree and orange zest creates a bright, refreshing flavor profile that stands out from traditional banana or zucchini breads. It’s perfect for brunch, afternoon tea, or as a light dessert. The texture is tender and slightly dense, holding up well to a dollop of whipped cream or a pat of butter. Ideal for using up ripe melons, this recipe brings a garden-fresh taste to your baking routine without requiring complex techniques or rare ingredients.
Cantaloupe Bread
Description
This Cantaloupe Bread is a delightful fusion of sweet fruit and warm spices, offering a moist crumb with a subtle floral aroma. The combination of fresh cantaloupe puree and orange zest creates a bright, refreshing flavor profile that stands out from traditional banana or zucchini breads. It&# 226;ÂÂs perfect for brunch, afternoon tea, or as a light dessert. The texture is tender and slightly dense, holding up well to a dollop of whipped cream or a pat of butter. Ideal for using up ripe melons, this recipe brings a garden-fresh taste to your baking routine without requiring complex techniques or rare ingredients.Ingredients
Directions
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Blend approximately 1 1/2 cups of peeled, seeded, and cubed ripe cantaloupe in a blender until smooth to create the liquid.
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Heat the cantaloupe liquid slightly until it is warm to the touch (about 105-110ðF) to activate the yeast.
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If using a bread machine, add the warm cantaloupe liquid to the pan first.
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Add the yeast, flour, gluten, instant nonfat dry milk, sugar, salt, and paprika to the pan in the order specified by your machine's manual.
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Make a small well in the flour and add the egg.
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Add the softened butter or margarine and the fresh grated orange peel on top of the dry ingredients.
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Add the 3/4 cup of fresh cantaloupe pieces to the pan.
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Select the "White Bread" or "Basic" setting and adjust the crust darkness to your preference (medium is recommended).
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Press start. Check the dough after the first knead cycle (about 10-15 minutes); if it sticks to the sides, gently push it down with a rubber spatula.
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Allow the machine to complete the rising and baking cycles.
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Once the cycle is complete, remove the bread from the pan immediately and let it cool on a wire rack for at least 15 minutes before slicing.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 848.6kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 3.2g16%
- Cholesterol 47.0mg16%
- Sodium 5018.3mg210%
- Total Carbohydrate 161.5g54%
- Dietary Fiber 5.0g20%
- Sugars 13.2g
- Protein 27.8g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
