Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, cinnamon, sugar, ginger, baking soda, baking powder and salt. Set aside.
Add the pureed Eastern Cantaloupe to a high-powered blender. Blend until combined. Strain the juice into a cup and set aside for now.
In another bowl, melt the butter. Let it cool off. Then add in the eggs, vanilla extract, and pureed Eastern Cantaloupe juice. Mix. Add that to the dry ingredients and mix.
Grease a 9x5 baking pan and then add the batter directly to the pan. Bake for 60 minutes, or until a toothpick inserted into the middle will come out clean.
Let cool for at least 20 minutes.
In a small bowl, add in the powdered sugar, a splash of vanilla extract and a splash of milk. Whisk together until combined. If the glaze is too thick for you, add a splash more milk. Too thin? Add a bit more powdered sugar.
Once the bread has cooled, add the glaze. Slice and enjoy!
To store leftover bread, keep at room temperature in a tightly sealed container. To enjoy as a leftover, warm up for 10 seconds in the microwave.