Cantaloupe Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
2/3 cup granulated sugar
1 large egg
1 cup mashed cantaloupe pulp

Mix flour, baking powder, salt and baking soda; sift 3 times in a separate bowl.

Cream sugar, shortening (butter Crisco can be used) until light and fluffy; add egg, beat well. Add cantaloupe pulp and mix well, then add flour mixture, half at a time, beating until smooth. Turn into well greased and floured 8 x 12 x 2-inch pan. Bake at 350 degrees F for 50 minutes or until tests done.

Let cool. Serve with whipped cream or slice of cantaloupe.