Cantalope Bread

It is absolutely super. So moist.
Cantalope Bread
3 eggs, beaten
1 cup vegetable oil
2 cups granulated sugar
3 tsp pure vanilla extract
1 canteloupe (about 2 cups), cut into 2″ chunks and pureed ( I pulsed mine, so had some small bits, which I liked, and then had the puree)
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp. ground ginger
1 cup chopped nuts (I prefer walnuts) I DID NOT USE NUTS.
Mix eggs, oil, sugar and vanilla. Add pureed canteloupe to mixture. Sift dry ingredients. Add to liquid. Pour into 2 greased and floured 9×5 loaf pans (I spray them with Baker's Joy). Bake 325* for *****1 hour or until done.
Enjoy! MINE BAKED IN 50 MINUTES. I also let it set on a cooling rack in pan for 10 minutes.
******I had a large cantalope, so half made 2 cups.