Cantaloupe Bread

Squiers Manor B&B

418 West Pleasant St. , Maquoketa, IA 52060 USA



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

Instructions

  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.
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Cantaloupe Bread

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