I did a Google search on cantaloupe recipes, and was pleasantly surprised by the variety that I found. In addition to the granitas and sorbets (which were not what I wanted in winter), there was quite a number of recipes for baked goods. I would never have thought of putting cantaloupe in baking before, but I was surprised at how many people already had in a creative way.
One of the recipes that I chose was this recipe for Cantaloupe Bread with Praline Glaze. (I only made half the recipe to make one cake.) This recipe comprises a beautiful soft cake (which someone told me tasted like banana bread), topped with an irresistible brown sugar and butter glaze, studded with nuts (walnuts, in my case):
This bread tastes as good as it looks, and it went in a flash at work. Quite a few people told me how much they liked this, which is another sign that it was exceptional.
The only disclaimer I will put on it is that the cake is quite soft and the topping sets reasonably hard, so cutting the cake is a challenge. However, this is a small price to make for such a delicious morsel with an unlikely main ingredient.