Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 teaspoon salt

  3. 1 teaspoon baking soda

  4. 3/4 teaspoon baking powder

  5. 2 teaspoons ground cinnamon

  6. 1/2 teaspoon ground ginger

  7. 1 cup nuts, chopped

  8. 3 large eggs

  9. 1 cup vegetable oil

  10. 2 cups granulated sugar

  11. 3 teaspoon vanilla extract

  12. 1 cantaloupe

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F (160°C). Grease a 9 x 5 x 3-inch loaf pan; set aside. In large bowl combine flour, salt, baking soda, baking powder, cinnamon, ginger and nuts; set aside. In another large mixing bowl beat eggs until light and frothy. Add oil, sugar and vanilla, mixing well. 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. Add the flour mixture to the cantaloupe mixture and stir just to combine. Do not over mix. 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.


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