Ingredients:
3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
1 canteloupe (2 cups)
3 cups flour
1 tsp salt
1 tsp soda
3/4 tsp baking powder
2 tsp cinnamon
1/2 tsp. ginger
1 cup nuts, chopped
Instructions:
Beat eggs, add oil, sugar, and vanilla. Cut rind from canteloupe, cut into 2" chunks, blend until pureed. Add 2 cups canteloupe to mixture, sift dry ingredients, add to liquid. Pour into 2 greased and floured 9 x 5 loaf pans. Bake 325 degrees for 1 hour or until done.
Note: This is an excellent bread, nice and moist, similar in texture to pumpkin or zucchini bread. Melon flavor ends up to be very delicate, nearly masked by the spices. Great way to use up extra homegrown cantaloupe in summer. Can puree and freeze extra in 2 cup containers for use throughout the year.
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