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Servings
12
Nutrition Facts
Nutritional analysis per serving:
- 210 calories
- 10g fat
- 180mg sodium
- 30g carbohydrate
- 1g fiber
- 2g protein
Ingredients
- 1 cup cantaloupe puree (Tip 1)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 egg, beaten
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour, or all-purpose
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Directions
- Preheat oven to 325°F. Crease a 9x5-inch loaf pan and set aside.
- Wash hands with soap and water.
- In a large bowl, use whisk to combine cantaloupe, sugar, oil, and egg until smooth.
- In another bowl, use spoon or spatula to combine flours, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- Add cantaloupe mixture to flour mixture. Stir just until flour is moistened.
- 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.
- Cool for 20 minutes before removing from pan. Cool completely before cutting.
- 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.