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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate. Ingredients:
3 eggs, beaten |
1 cup vegetable oil |
2 cups granulated sugar |
3 teaspoons pure vanilla extract |
1 cantaloupe, cut into 2 inch chunks and pureed (about 2 cups of puree, you can pulse so that bits of fruit remain) |
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 chopped walnuts |
Directions:
1. Mix eggs, oil, sugar and vanilla.
2. Add pureed cantaloupe to mixture.
3. Sift dry ingredients; add to liquid.
4. Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
5. Bake 325°F for 1 hour or until done.
6. Check after 50 minutes.
7. I have also made this into muffins.
8. Bake for about 25-30 minutes.
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