Cantaloupe Bread

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.