| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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. Puree and freeze extra in 2 cup containers for use throughout the year.

Cantaloupe Bread

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 nuts, chopped

3 large eggs
1 cup vegetable oil
2 cups granulated sugar
3 teaspoon vanilla extract
1 cantaloupe

1. Preheat oven to 325*F (160*C).
2. Grease a 9 x 5 x 3-inch loaf pan; set aside.
3. In large bowl combine flour, salt, baking soda, baking powder, cinnamon, ginger and nuts; set aside.
4. In another large mixing bowl beat eggs until light and frothy. Add oil, sugar and vanilla, mixing well.
5. Cut rind from cantaloupe; cut melon into 2-inch chunks and puree in blender or food processor until smooth. Measure 2 cups puree and add to egg/oil mixture.
6. Add the flour mixture to the cantaloupe mixture and stir just to combine. Do not over mix.
7. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store.

Makes 1 loaf.