This is a great way to use up extra cantaloupe when it's in season. You can also puree some extra and stash it in your freezer to make this in the winter when you're longing for a fresh taste from summer. This recipe makes 2 loaves.
- 3 eggs, beaten
- 2 cups pureed cantaloupe (about 1 melon)
- 1 cup vegetable oil or 2/3 cup of shortening
- 3 cups all purpose flour
- 1-3/4 cup brown sugar
- 3 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking sold
- 3/4 tsp baking powder
- 2 tsp cinnamon
Optional: I always add 1 cup of pecans or walnuts and usually add 2 tsp flax seed because these bump up the texture and fiber.
Mix beaten eggs, sugar, oil and vanilla. Add pureed cantaloupe.
Sift the dry ingredients (except nunts). Mix into the liquid ingredients. Stir nuts in last if using.
Pour into greased and floured loaf pans.
Bake at 325 degrees for 50-60 minutes until toothpick poked in cake comes out clean.
Let cool at least 30 minutes, and try it with warm butter or some ice cream! Also tastes great with cream cheese.