Cantaloupe Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup pecans, chopped
3 eggs
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons vanilla extract
1 ripe cantaloupe
Preheat oven to 325F (160C). Grease a 9x5x3-inch loaf pan. In large bowl combine the flour, salt, baking soda, baking powder, cinnamon, ginger and nuts. In another large bowl beat the eggs until light and frothy. Add the oil, sugar and vanilla, mixing well. Cut the rind from cantaloupe; and cut the melon into 2-inch chunks. Puree in blender or food processor until smooth. Measure 2 cups puree and add to the egg/oil mixture. Add the flour mixture to the cantaloupe mixture and stir until just combined. Do not over mix. Spoon into the prepared pan and bake for 1 hour, or until it tests done. Allow to stand for 10 minutes before removing from the pan. Cool on a wire rack.
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