SPREAD LOVE

There’s nothing quite like the refreshing sweetness of watermelon on a warm day. But what if you could capture that fruity goodness in a baked treat? Watermelon Bread is a unique and fun way to turn one of summer’s favorite fruits into a moist, flavorful loaf that tastes as bright and vibrant as the season itself. Whether served as a snack, brunch item, or light dessert, this soft, fruity bread brings unexpected delight to the table. Packed with subtle watermelon flavor and optionally colored for a cheerful appearance, it’s an ideal recipe for picnics, potlucks, or weekend baking adventures.

Ingredients

Here’s everything you need to make a delicious loaf of Watermelon Bread:

1 1/2 cups watermelon chunks
1/2 cup butter, softened
2 eggs
3/4 cup sugar
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup raisins (optional)
1 tsp red food coloring (optional)

Each of these ingredients plays an important role. The watermelon brings a light, natural sweetness and moisture, while the butter and eggs help create a soft, rich texture. The optional food coloring and raisins can be used for an extra pop of color or chewy surprise.

Instructions

Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan to ensure easy removal after baking.
Blend the watermelon chunks until completely smooth. Once blended, measure out 1 cup of the watermelon puree for your batter.
Cream together the butter and sugar in a large bowl using a mixer or whisk until the mixture becomes light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the watermelon puree and stir until smooth. If you’re using red food coloring for a more vibrant color, stir that in now.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
Optional Step: Gently fold in the raisins if you like a bit of extra texture and sweetness.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and place it in the oven.
Bake for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Depending on your oven, you may need to check for doneness at the 50-minute mark.
Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Benefits of This Craft

Watermelon Bread offers a delicious and unexpected way to enjoy one of the most hydrating and beloved fruits of the season. Here’s why this recipe is worth trying:

Seasonal Appeal: Watermelon is a summer staple, and turning it into a baked good gives it new life in your kitchen.
Creative Use of Fruit: This recipe makes excellent use of ripe watermelon, especially when you have leftovers you want to use up creatively.
Moist Texture: Thanks to the watermelon puree, the bread stays soft and moist without needing a lot of oil or milk.
Kid-Friendly Fun: With its bright color and soft crumb, it’s a hit with kids and a fun recipe to bake together.
Customizable: You can switch up the flavors by adding a dash of vanilla, a sprinkle of cinnamon, or even a handful of chocolate chips.

Tips

To make your Watermelon Bread turn out perfectly every time, consider these helpful tips:

Use ripe watermelon for the best flavor. Seedless varieties work best for easy blending.
Don’t skip the puree measurement. After blending, be sure to measure exactly 1 cup to keep the batter balanced.
Room-temperature ingredients (like eggs and butter) will combine more smoothly and evenly in your batter.
Don’t overmix. Stir just until the flour disappears to avoid a dense or rubbery loaf.
Let it cool completely before slicing for cleaner cuts and better texture.

What Taste Look Like?

Watermelon Bread has a subtly sweet and fruity flavor. It’s not overpowering or artificial—just a gentle whisper of summer in every bite. The watermelon brings a lightness to the loaf, making it feel fresh and moist without being overly rich. If you add raisins, you’ll also enjoy bursts of chewiness and sweetness throughout. The optional food coloring adds a beautiful pink hue reminiscent of watermelon flesh, which makes it extra appealing when served at gatherings or brunches.

How to Store

Proper storage helps keep your Watermelon Bread fresh for days:

Room Temperature: Store in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper or paper towel under the loaf to absorb excess moisture.
Refrigerator: For longer storage, wrap the bread tightly in plastic wrap or place it in a sealed container in the fridge. It will stay fresh for about 5–6 days.
Freezing: Watermelon Bread freezes well. Wrap the cooled loaf or individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.

FAQ

Can I make this recipe without food coloring?
Yes, the food coloring is completely optional. It only adds visual flair and doesn’t affect the taste or texture.

What can I use instead of raisins?
You can substitute raisins with chocolate chips, chopped nuts, or dried cranberries for a different flavor and texture.

Can I use frozen watermelon?
Yes, thawed frozen watermelon can be blended into puree, but be sure to drain excess water to avoid a runny batter.

Is the watermelon flavor strong?
The flavor is subtle. It’s more about the moisture and light sweetness than a bold watermelon taste.

Can I turn this into muffins?
Absolutely. Just pour the batter into muffin tins and bake at 350°F for 20–25 minutes, or until a toothpick comes out clean.

Watermelon Bread – A Summery Twist on Classic Baked Goods

Table of Contents

Ingredients

Instructions

Benefits of This Craft

Tips

What Taste Look Like?

How to Store

FAQ

Watermelon Bread – A Summery Twist on Classic Baked Goods

Description

Ingredients

Instructions

Notes

Nutrition

SARA