Gluten free cantaloupe bread!
I found this recipe a couple of months ago and it has since become a family favorite. I have made it countless times and it is quickly devoured in a few days.
To make it a little healthier, I modified the original recipe by cutting the sugar, using gluten free flour & avocado oil, and putting a Chinese Medicine twist on it by adding walnuts & goji berries to nourish our Kidneys & Liver energies. And instead of topping it with icing, it is sprinkled with walnuts & pecans to further reduce the sugar and keep our Spleen/Stomach energy happy.
We had a giant cantaloupe from our Yasukochi Family Farms CSA so I was able to make 6 (yes SIX) plus mini-muffins. We gifted some to our neighbors who happily enjoyed it and also gave some to our family for the holidays. 😊
The recipe is below with my modifications. Enjoy!
Gluten-Free Cantaloupe Bread
3 large eggs
1 cup avocado oil
2 cups coconut sugar
1 tsp vanilla extract
2 cups pureed cantaloupe
3 cups gluten-free flour
1 tsp salt
1 tsp baking soda
3/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
Toppings: walnuts, pecans (chopped)
Preheat the oven to 325 degrees. Grease two loaf pans with butter or avocado oil spray and set aside.
In large bowl, mix together the eggs, avocado oil, coconut sugar, vanilla extract, and cantaloupe.
In a smaller bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and ginger.
Add the dry ingredients to the wet ingredients. Fold them together in until just combined.
Add your choice of mix-ins and fold it into the batter.
Pour your batter into the loaf pans. Sprinkle with chopped pecans and walnuts.
Bake for 55-60 minutes or until a toothpick comes out clean.
Let it cool in the pan for 10 minutes before serving.
If you'd like to check out the original recipe, click here.
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