Ingredients:

  • 1.5 cups (350g) fresh cantaloupe, pureed until smooth
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (110g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (2g) baking powder
  • 0.5 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) ground nutmeg
  • 2 tbsp (28g) unsalted butter, melted
  • 0.25 cup (50g) brown sugar, packed
  • 1 tbsp (15ml) milk
  • 0.25 tsp (1g) cinnamon

Instructions:

  1. Blend fresh, peeled, and seeded cantaloupe chunks until completely smooth.
  2. In a large bowl, whisk the melted butter and sugar until combined. Beat in the egg and vanilla extract, then stir in the cantaloupe puree until the mixture is velvety and uniform.
  3. In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gently fold the dry ingredients into the wet mixture using a spatula. Stir only until no streaks of flour remain.
  5. Pour the batter into a greased 9x5 inch loaf pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the bread is still warm, whisk the glaze ingredients (melted butter, brown sugar, milk, and cinnamon) together and brush evenly over the top. Let it set for 10 minutes before slicing.