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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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If you enjoy something sweet and subtle flavored, you may enjoy this recipe. Having a lot of honeydew melon left I wanted to do something different. I did see a few recipes for heoneydew cake and other melon quickbreads but most included chopped nuts and spices such as cinnamon etc. Read more .which I feel take away from the subltle flavor of the melon I just altered a recipe by omitting the nuts, spices and also prepared it in my power blender since the mixture will be thin and loose when prepared with the hand held eletric beater anyway. The loaves are extremely moist and they are best removed from the loaf pans when they are completly cold. They slice and taste best the following day. Nice to serve along with a fruit salad or with a cup of tea. Hope you enjoy this! Ingredients:
2 cups honeydew puree |
3 eggs |
2 tsp vanilla |
1 cup oil |
2 cups sugar |
3 cups flour |
1 tsp baking soda |
dash salt |
3/4 tsp baking powder |
optional glaze: some puree honeydew mixed with powdered sugar to desired consisitency |
Directions:
1. Place some cut up honeydew in a blender and pulse till you have a total of 2 cups.
2. Add the remainder of the ingredients and pulse or blend to mix
3. Pour mixture into 2 greased and floured loaf pans ( I uses 2, 8 x 4 inch aluminum pans )
4. Bake 325F for an hour or till a toothpick in center tests done
5. You may have to tent with foil the last 10- 15 minutes of baking if tops are browning to fast
6. Cool completely in pans
7. drizzle a glaze if desired
8. Then wrap in foil and let mellow overnight before removing from the pans
9. Freeze if desired
10. Note: after you have the puree and if you don't want to use the blender, beat all ingredients together ina large bowl just until well mixed
11. Yield 2 loaves
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