Cantaloupe Bread / Muffins

Last summer I discovered that you can make bread using cantaloupe puree much like you can do with pumpkin. I had an overflow of cantaloupe left from the garden and decided to try it. The bread has a very mild flavor with hints of cinnamon and ginger and is a nice way to use up your fresh produce. You can even puree the melon ahead of time and freeze it in 2 cup increments for later use.

• 3 eggs
• 1 cup vegetable oil (I substitute 1/2 cup unsweetened applesauce + 1/2 cup coconut oil)
• 1 1/3 cups white sugar
• 1 tablespoon vanilla extract
• 2 cups cantaloupe puree (You can also use up some leftover cold melon soup just cut 1/3 c. sugar out)
• 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
  

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
2. In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
3. Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean.