Ingredients

  • 1 ¾ Cup Cantaloupe (pureed)
  • 3 Eggs (large)
  • 1 Cup Vegetable Oil
  • 2 Cups Granulated Sugar
  • 2 ½ teaspoons Vanilla Extract
  • 3 Cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 ½ teaspoons Pumpkin Pie Spice
  • ¼-½ teaspoon Almond Extract
  • 1 ½ teaspoons Vanilla
  • ¼ Cup Milk
  • 2 Cups Powdered Sugar

Ready In 80 Minutes

Servings: 20

Cooking Instructions

Step 1

  • Preheat oven to 350 ℉. Lightly grease and flour two 9x5 inch loaf pans.
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Step 2

  • Puree peeled cantaloupe in a blender to make 1¾ cups puree.
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Step 3

  • In a large bowl or standing mixer, beat together eggs, oil, sugar, vanilla and cantaloupe.
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Step 4

  • In a separate bowl whisk together flour, salt, baking soda, baking powder, and pumpkin spice.
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Step 5

  • Stir flour mixture into cantaloupe mixture gently.
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Step 6

  • Pour batter into greased and prepared pans.

Step 7

  • Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
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  • Length: 60 minutes

Step 8

  • Meanwhile, add the almond extract, vanilla and milk to the powdered sugar, whisking until smooth.
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Step 9

  • Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes.
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  • Length: 10 minutes

Step 10

  • Turn out onto cooling racks over wax paper.
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Step 11

  • Pour the glaze over both warm loaves. Set aside to cool.
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