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Spiced Eastern Cantaloupe Bread with Vanilla Glaze

Recipe by Haylie Abele of Our Balanced Bowl


  • 2 Large eggs
  • 1/2 cup (8 tbsp) Melted salted butter
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1 tsp Baking soda
  • 1 cup Granulated sugar
  • 2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 cup Ripe pureed Eastern Cantaloupe
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract


  • Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, cinnamon, sugar, ginger, baking soda, baking powder and salt. Set aside.
  • Add the pureed Eastern Cantaloupe to a high-powered blender. Blend until combined. Strain the juice into a cup and set aside for now.
  • In another bowl, melt the butter. Let it cool off. Then add in the eggs, vanilla extract, and pureed Eastern Cantaloupe juice. Mix. Add that to the dry ingredients and mix.
  • Grease a 9x5 baking pan and then add the batter directly to the pan. Bake for 60 minutes, or until a toothpick inserted into the middle will come out clean.
  • Let cool for at least 20 minutes.
  • In a small bowl, add in the powdered sugar, a splash of vanilla extract and a splash of milk. Whisk together until combined. If the glaze is too thick for you, add a splash more milk. Too thin? Add a bit more powdered sugar.
  • Once the bread has cooled, add the glaze. Slice and enjoy!
  • To store leftover bread, keep at room temperature in a tightly sealed container. To enjoy as a leftover, warm up for 10 seconds in the microwave.