Ingredients:

  • 1.5 cups cantaloupe purée
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup brown sugar
  • 4 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 0.5 cup chopped pecans
  • 1 pinch salt

Instructions:

  1. Blend fresh cantaloupe flesh until completely smooth. If the melon is exceptionally juicy, strain the purée through a fine-mesh sieve for 5 minutes.
  2. Preheat oven to 325°F (165°C). Lightly grease and flour two 9x5-inch loaf pans.
  3. In a large bowl, beat together the sugar, cantaloupe purée, oil, eggs, and vanilla until the mixture is well-emulsified and pale.
  4. Sift in the flour, baking soda, baking powder, and salt. Fold gently with a spatula just until combined.
  5. Divide the batter evenly between the two pans and bake for approximately 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Allow the loaves to cool in their pans for 10 minutes.
  7. Combine brown sugar and butter in a microwave-safe bowl. Heat in 30-second bursts until melted. Stir in heavy cream, salt, and chopped pecans.
  8. Turn the loaves out onto wire racks and immediately pour the warm praline glaze over the tops.