Canteloupe Bread with Praline Glaze
1 cup oil
2 cups granulated sugar
1 tablespoon vanilla
2 cups canteloupe, cut into 2″ chunks
1 teaspoon salt
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Clabber Girl Baking Powder
2 teaspoons cinnamon
1 teaspoon ginger
1 stick (8 tablespoons) butter
1 2/3 cup packed brown sugar
1/2 cup pecan pieces
Preheat oven to 325 degrees F.
Prepare 2 9×5 inch loaf pans by greasing and flouring them.
In a large bowl beat together eggs, sugar, oil and vanilla. Puree’ canteloupe in blender and add to mixture. In a separate bowl, combine dry ingredients, and add to liquid, stirring just until combined.
Pour batter into two prepared 9×5 inch pans and bake in a 325 degree oven for about 1 hour, or until tests done. (A toothpick inserted into center of loaf comes out clean.)
Cool in pan on wire rack for 10 minutes while you make the glaze.
Glaze: melt butter and brown sugar in the microwave for 3 minutes, stirring once every minute. Add pecans.
After pan has set on wire rack for 10 minutes, remove from pan and place bread on wire rack, which has been placed on waxed paper. Pour praline glaze over top of warm bread. Allow bread to cool before slicing.
2002 Nebraska State Fair First Place Winner: La Rita Lang of Lincoln