Mary Higginbotham (from the UK Cooperative Extension Office) is back for another edition of What's Cookin'? and she is sharing a delicious and unique Kentucky Proud recipe that's perfect for spring.  How does this sound?  Glazed Cantaloupe Bread.  Check this out!

Photo courtesy of Mary Higginbotham
Photo courtesy of Mary Higginbotham
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GLAZED CANTALOUPE BREAD

Bread

3 eggs
1 cup unsweetened applesauce
1 cup sugar
1 tablespoon vanilla extract
2 cups pureed cantaloupe (about one 5-inch round melon)
1½ cups whole wheat flour
1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¾ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
Glaze
½ cup butter
2/3 cup brown sugar
½ cup chopped pecans
Preheat oven to 325 degrees F.
For Bread:
Lightly grease and flour two, 9 x 5-inch loaf pans.
In a large mixing bowl beat together eggs, applesauce, sugar, vanilla and pureed
cantaloupe. In a separate bowl, sift together flours, salt, baking soda, baking powder,
cinnamon and ginger. Add flour mixture to cantaloupe mixture; mix just until combined,
then pour batter into prepared pans. Bake in the center of a preheated oven for 60 to
70 minutes, until a toothpick inserted into center of loaf comes out clean and top of loaf
springs back when pressed. Let loaves cool in pans for 10 minutes, run a knife around edge then turn out of pans to a cooling rack.

For Glaze:
Combine butter and brown sugar in a microwave safe bowl. Microwave on high
3 minutes, stirring well at 1 minute intervals, until smooth and sugar is melted; add pecans
to the glaze. Pour glaze over warm loaves. Allow glazed loaves to cool one hour before

serving.

What's Cookin'? is proudly sponsored each and every week by Murphy Appliance Company.

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