Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Cantaloupe Bread




Source of Recipe


email


List of Ingredients




1 cup sugar
1 cup cantaloupe puree (Half
of a large cantaloupe, pu-
reed in blender and drained
through cheesecloth to make
1 cup cantaloupe puree)
1/3 cup vegetable oil
1 tsp vanilla
2 eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup coarsely chopped walnuts or pecans

Recipe



Heat oven to 350 degrees F.

Grease bottom only of loaf pan, 8 1/2"
x 4 1/2" x 2 1/2" or 9" x 5".

Mix sugar, cantaloupe puree, oil, vanilla
and eggs in a large bowl.

Sift flour, baking powder, cinnamon, salt
and cloves together.

Add to sugar mixture.

Stir in nuts.

Bake 45 to 55 minutes or until toothpick
inserted in center comes out clean.

Cool 10 minutes in pan.

Loosen sides of loaf from pan; remove
from pan.

Cool completely on wire rack before
slicing.

Store tightly wrapped in refrigerator
up to one week, or can be frozen up
to three months.

Makes one loaf.
--