Prep 30 mins
Cook 1 hr
I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate.
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 teaspoons pure vanilla extract
- 1 cantaloupe, cut into 2 inch chunks and pureed (about 2 cups of puree, you can pulse so that bits of fruit remain)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1 cup chopped walnuts
- Mix eggs, oil, sugar and vanilla.
- Add pureed cantaloupe to mixture.
- Sift dry ingredients; add to liquid.
- Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
- Bake 325°F for 1 hour or until done.
- Check after 50 minutes.
- I have also made this into muffins.
- Bake for about 25-30 minutes.
I was so curious about this bread so I decided to just make half the recipe.I added some raisins and used applesauce for half the oil.It did turn out very moist.My husband and my mom really liked it.. she thought it tasted a little like pumpkin bread.I thought it was just ok but it was fun to try it.
I liked this! I was skeptical making it but liked the idea of having another way to eat cantaloupe. I tried it toasted with butter and it was good. The walnuts and spices add a lot. I will make this again.
This was delightful! I halved the recipe and used applesauce in place of the oil. I guess that just sneaks in a little more fruit anyway. My two year old gobbled this stuff right up! Thank you for such an interesting way to use up some cantaloupe.