Ingredients:
1 cup sugar
1 cup cantaloupe puree (Half of a large cantaloupe, pureed in blender and drained through cheesecloth to make 1 cup cantaloupe puree)
1/3 cup vegetable oil
1 tsp vanilla
2 eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup coarsely chopped walnuts or pecans
Instructions:
Heat oven to 350 degrees. Grease bottom only of loaf pan, 8 1/2" x 4 1/2" x 2 1/2" or 9" x 5". Mix sugar, cantaloupe puree, oil, vanilla and eggs in a large bowl. Sift flour, baking powder, cinnamon, salt and cloves together. Add to sugar mixture. Stir in nuts.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to one week, or can be frozen up to three months. Makes one loaf.
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