Honeydew Walnut Bread

 After the success of my Watermelon Pistachio Bread, I couldn’t resist exploring how other melons might fare in a loaf. Honeydew was next on my list — especially since I had frozen pulp left over from making Honeydew Lokum, a fragrant melon delight inspired by Turkish confections.

With my AI companion, I brainstormed ways to balance honeydew’s delicate flavor with warm, nutty notes. The result? A tender, quick bread with subtle melon sweetness, lifted by cardamom and studded with toasted walnuts. It’s moist, aromatic, and quietly surprising — perfect for breakfast or an afternoon slice with a cup of tea.

Honeydew Walnut Bread

1 cup of honeydew pulp

1 tbsp lemon juice

3/4 cup plus 1 tbsp raw sugar

2 large eggs

1/2 cup of a neutral oil

1 tsp vanilla

1 tsp baking soda

1 tsp baking powder

1/2 tsp pink salt

1/2 tsp ground cardamom

2 cups of flour

Preheat oven to 350 degrees.  Grease a bread pan and set it aside.  Mix all the wet ingredients and the sugar together.  You can either mix the dry ingredients in a separate bowl and then gradually add them to the wet ingredients.  Alternatively, you can mix in the dry ingredients except for the flour, and then gradually add the flour.  Either way, once the batter is combined.  Pour it into your greased bread pan and bake it for 55-65 minutes.  Or until a cake tester or toothpick comes out clean.

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All sorrows are less with bread.
- Miguel de Cervantes Saavedra