Cantaloupe Bread (6 servings) 1 and 1/2 cups all-purpose flour 1 cup cantaloupe puree (Take half of a large cantaloupe and puree it in blender or food processor. Then drain it through a cheesecloth to make 1 cup of puree.) 1 cup sugar 1/2 cup coarsely chopped walnuts or pecans 1/3 cup vegetable oil 2 large eggs 1 teaspoon vanilla 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground cloves Makes one good-sized loaf. Preheat oven to 350 degrees. Grease the bottom of a 9 x 5 loaf pan. In a large bowl, mix sugar, cantaloupe puree, oil, vanilla and eggs. In a seperate bowl, sift flour, baking powder, cinnamon, salt and cloves together. Combine the two mixtures and stir in nuts. Be careful not to overmix. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Allow to cool before removng from the pan. It comes out much easier after like 15 minutes. Unique! Stores well in the refridgerator for a week and pretty much indefinately in the freezer. Mr Breakfast would like to thank MellonHead for this recipe. Recipe number 1347. Submitted 9/14/2004.