1. Preheat oven to 325°F. Crease a 9x5-inch loaf pan and set aside.
2. Wash hands with soap and water.
3. In a large bowl, use whisk to combine cantaloupe, sugar, oil, and egg until smooth.
4. In another bowl, use spoon or spatula to combine flours, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
5. Add cantaloupe mixture to flour mixture. Stir just until flour is moistened.
6. Pour into prepared loaf pan. Bake in oven for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
7. Cool for 20 minutes before removing from pan. Cool completely before cutting.
8. Store at room temperature for 1-2 days. Then refrigerate or freeze for longer storage.

Tip 1: Add cubed cantaloupe to a food processor or chopper and blend until smooth. Measure out 1 cup of puree.
Recipe part of CSA Insider (2018), an Illinois Extension program in DeWitt, Macon, and Piatt counties, offering recipes and tips for members of Community Supported Agriculture subscriptions.