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This quick bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season.

Ingredients
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
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
1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans

Preheat oven to 325 degrees. Lightly grease and flour two 9x5 inch loaf pans.

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.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean.

Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

Recipe makes 2, 9 x 5-inch loaves.

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