If you’re looking for a breakfast treat that’s both whimsical and warmly spiced, Cinn-A-Dew Pop Bread is about to become your new obsession. Marrying the delicate sweetness of ripe cantaloupe (or honeydew) with a cozy swirl of cinnamon and nutmeg, this loaf offers a playful pop of melon flavor and irresistibly soft crumb. Finished with a sparkly cinnamon-sugar crust, Cinn-A-Dew Pop Bread is a slice of sunshine—surprisingly simple to make, yet it has a taste that everyone remembers.
Ingredients You’ll Need
The magic of Cinn-A-Dew Pop Bread lies in the harmony between humble pantry staples and the star ingredient: fresh melon. Each element plays a unique role, so don’t skip or swap without consideration—the result is a bread that’s as colorful and aromatic as it is delicious.
- All-purpose flour: Gives the bread its structure and absorbs all that luscious melon moisture.
- Baking powder: Key for a lofty, tender rise in each slice.
- Baking soda: Works with the buttermilk for a light, fluffy crumb.
- Salt: Balances the sweetness and brings out all the flavors.
- Ground cinnamon: The main spice character that pairs perfectly with melon’s gentle sweetness.
- Ground nutmeg: Adds a subtle, buttery warmth in the background.
- Unsalted butter (softened): Helps produce a moist, rich texture and classic flavor.
- Granulated sugar: Sweetens the batter and helps create that golden crust.
- Large eggs: Bind everything together and contribute to the loaf’s delicate structure.
- Vanilla extract: Rounds out the flavors with a comforting depth.
- Mashed ripe cantaloupe (or honeydew melon): The sparkling star of Cinn-A-Dew Pop Bread—use the ripest melon for the best flavor.
- Buttermilk: Provides acidity for tenderness, and a subtle tang that offsets the sweet melon.
- Chopped walnuts or pecans (optional): For an extra pop of crunch and a nutty balance to the soft bread.
- Brown sugar (for topping): Melts into a caramelized, crackly finish on top.
- Ground cinnamon (for topping): Finishes the loaf with a final punch of spice.
How to Make Cinn-A-Dew Pop Bread
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F. Take a moment to generously grease a standard 9×5-inch loaf pan—this ensures your Cinn-A-Dew Pop Bread pops right out without sticking. That little bit of prep means the final loaf keeps its playful shape and rustic crust.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This step evenly distributes the leaveners and spices, giving you a well-balanced flavor in every bite. Don’t rush this—little pockets of cinnamon make every slice extra inviting!
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture looks light, pale, and fluffy—this step adds air and helps the loaf develop its signature soft texture. It usually takes about two to three minutes of mixing for everything to come together perfectly.
Step 4: Add the Eggs and Vanilla
Beat the eggs into your creamed mixture one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with that irresistible aroma that defines Cinn-A-Dew Pop Bread.
Step 5: Incorporate the Melon and Buttermilk
Add the mashed cantaloupe (or honeydew, if you’re feeling adventurous) and buttermilk to the bowl. This may look a little unusual at first, but as you mix, the batter smooths out and takes on a hint of cheerful color.
Step 6: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring gently until everything is just combined. Avoid overmixing, or you might lose that tender crumb that makes this bread such a crowd-pleaser.
Step 7: Fold in Nuts (Optional) and Prepare for Baking
Gently fold in the chopped walnuts or pecans at this stage if you like your Cinn-A-Dew Pop Bread with a bit of crunch. Pour the thick, fragrant batter into your prepared loaf pan, smoothing the top.
Step 8: Make the Cinnamon-Sugar Topping
In a small bowl, mix the brown sugar and additional cinnamon for the topping. Sprinkle this mixture evenly across the surface of the batter—it will bake into a sparkling crust that adds a sweet, spicy first bite.
Step 9: Bake and Cool
Slide your loaf pan into the center of the oven and bake for 55 to 65 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool in the pan for 10 minutes before carefully transferring to a wire rack to finish cooling completely. Letting it cool ensures the flavors settle and the crumb sets up beautifully.
How to Serve Cinn-A-Dew Pop Bread
Garnishes
Dress up your Cinn-A-Dew Pop Bread with a light drizzle of simple sugar glaze (just whisk together powdered sugar and a splash of milk). A few thin melon wedges or a scatter of toasted nuts on top also make a picture-perfect finish. The sparkle of the cinnamon-sugar crust shines through, so a dusting of powdered sugar is all you need for an elegant touch.
Side Dishes
This bread loves to be the star of a breakfast or brunch spread. Serve it with a bowl of fresh melon balls, Greek yogurt, or a bright fruit salad. It pairs equally well with scrambled eggs or a rich coffee—Cinn-A-Dew Pop Bread is versatile enough to fit right in at any table.
Creative Ways to Present
For a show-stopping presentation, try slicing your loaf thick and toasting it lightly, then topping with whipped cream cheese and a drizzle of honey. Or cube it for a cheerful bread basket at brunch. If you have leftovers, transform slices into a playful melon-spice bread pudding or let kids assemble their own “bread sandwiches” with fruit jam. The possibilities with Cinn-A-Dew Pop Bread are almost endless!
Make Ahead and Storage
Storing Leftovers
Cinn-A-Dew Pop Bread stores beautifully! Once completely cooled, wrap the loaf tightly in plastic wrap or foil and store at room temperature for up to 3 days. The flavors continue to mingle, and that cinnamon-sugar crust stays invitingly crisp.
Freezing
If you want to make this bread ahead or just save slices for a rainy day, freeze them! Wrap individual slices or the whole cooled loaf in plastic wrap, then in aluminum foil or a freezer bag. It’ll stay fresh and vibrant for up to 2 months. Just thaw at room temperature for a few hours before enjoying.
Reheating
To bring back that bakery-fresh warmth, simply pop a slice of Cinn-A-Dew Pop Bread in the microwave for about 10 seconds, or toast gently for a crisp edge. If you’re reheating multiple slices, cover them with foil and warm in a 300°F oven for 10-15 minutes.
FAQs
Can I use honeydew melon instead of cantaloupe?
Absolutely! Honeydew gives the bread an extra mellow sweetness and a delicate green tint. You might even discover your own favorite twist on the classic Cinn-A-Dew Pop Bread using different types of ripe, juicy melon.
What if I don’t have buttermilk?
No buttermilk on hand? No problem. Add 1½ teaspoons of lemon juice or vinegar to a measuring cup, then fill to the ½ cup mark with milk. Stir and let sit for a few minutes—homemade buttermilk in a pinch!
Can I make Cinn-A-Dew Pop Bread gluten-free?
Yes, you can substitute a reputable gluten-free all-purpose flour blend (make sure it contains xanthan gum or a similar binder) to make this loaf friendly to gluten-free diets. Just be careful with measurements and avoid overmixing.
Is it possible to reduce the sugar?
You can gently reduce the granulated sugar to ½ cup if you prefer your breads less sweet. The natural sweetness from the melon goes a long way to keeping the loaf flavorful, though the cinnamon-sugar crust will be a bit less pronounced.
Why is my loaf sinking in the middle?
If your Cinn-A-Dew Pop Bread sinks, it’s likely from underbaking or from opening the oven door too soon. Be sure to check with a toothpick and let the loaf bake fully—patience pays off with perfect slices every time.
Final Thoughts
Every bite of Cinn-A-Dew Pop Bread feels like a tiny celebration of sweet summer mornings, gentle spice, and the joy of sharing something special with folks you love. If you’re craving something out of the ordinary yet comforting, this playful loaf deserves a spot in your kitchen. Give it a try—and let the melon magic pop!
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Cinn-A-Dew Pop Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This Cinn-A-Dew Pop Bread is a delightful quick bread with a unique twist of cantaloupe (or honeydew melon), warm spices, and a sweet topping. Perfect for breakfast or as a snack, this moist and flavorful bread is sure to become a favorite.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe cantaloupe (or honeydew melon)
- 1/2 cup buttermilk
- 1/2 cup chopped walnuts or pecans (optional)
For Topping:
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar, beat in eggs and vanilla. Stir in cantaloupe and buttermilk.
- Combine and Bake: Gradually add dry ingredients to wet mixture, fold in nuts, pour into pan. Mix brown sugar and cinnamon for topping, sprinkle over batter. Bake for 55-65 minutes.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Honeydew melon can be used as a variation.
- For added sweetness, drizzle with a powdered sugar and milk glaze after cooling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
