Squiers Manor B&B

Cantaloupe Bread: Bread

Servings: 0

Prep time:1 Hour

Ingredients:

• 

  3 Eggs, Beaten

• 

  1 cup Oil

• 

  2 cups Sugar

• 

  3 teaspoons Vanilla

• 

  2 cups Pureed Cantaloupe

• 

  3 cups Flour

• 

  1 teaspoon Salt

• 

  1 teaspoon Soda

• 

  3/4 teaspoon Baking Powder

• 

  2 teaspoons Cinnamon

• 

  1/2 teaspoon Ginger

• 

  1 cup Chopped Nuts

Step 1:

Beat eggs until light. Add oil, sugar, and vanilla. Add the pureed cantaloupe. Blend in dry ingredients. Mix well.

Step 2:

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.

Step 3:

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.