Description
Moist and fruity Watermelon Bread made with fresh watermelon puree—perfect for a summer twist on classic quick bread.
Ingredients
– 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
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Blend the watermelon chunks until smooth. Measure out 1 cup of the puree.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the watermelon puree. Stir until smooth. Add red food coloring if desired.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually stir the dry ingredients into the wet mixture until just combined.
7. (Optional) Fold in the raisins.
8. Pour the batter into the loaf pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Use seedless watermelon for easier blending. Red food coloring makes the bread look more like watermelon. Add mini chocolate chips instead of raisins for a ‘seeded’ look.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg