Cantaloupe Bread

Squiers Manor B&B

418 West Pleasant St. , Maquoketa, IA 52060 USA


  • 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


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

Cantaloupe Bread