Cantaloupe Pecan Bread
This nut bread is a great use for an overly ripe melon. The cantaloupe lends a delicate flavor and deliciously moist texture.
- 2 cups cubed fresh California cantaloupe
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chopped pecans
Preheat oven to 325 degrees F.
Puree cantaloupe cubes in blender until smooth.
In a medium mixing bowl, cream butter and sugar. Beat in eggs until thoroughly mixed. Stir in cantaloupe puree.
Combine all dry ingredients except nuts and gradually add to cantaloupe mixture. Fold in nuts.
Spoon batter into one 9×5-inch greased loaf pan (bake for 45 minutes) or two mini 3.5×6-inch loaf pans (bake 30 minutes).
Remove from oven and let rest 10 minutes before turning out of pan onto a wire rack.
Original recipe contributed by Mary Leverette