Cantaloupe Bread with Walnut Glaze

Recently, I needed a cantaloupe (that's rockmelon to me) for a fruit salad.  Unfortunately, being winter, cantaloupes are thin on the ground.  I miraculously managed to find one, but it was absolutely enormous, and the fruit salad only required a quarter of it.  What to do with the rest, recognising that I would never just eat it all?

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.