Beat eggs until light. Add oil, sugar, and vanilla. Add the pureed cantaloupe. Blend in dry ingredients. Mix well.
Bake at 325 degrees for 45-60 minutes until a toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Remove bread from pan and allow to cool completely before wrapping to store.
Note: This is a very moist bread similar to a pumpkin bread and a house specialty. It was developed by my mother, based on some other recipes. Dad raised cantaloupe and this was a way to use the excess melons they couldn’t eat. It can be made from frozen cantaloupe by allowing it to thaw slightly. I drain off the excess moisture and figure about 3 cups frozen pulp will equal 2 cups fresh pulp.