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Watermelon Bread
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Watermelon Bread Recipe

Watermelon bread is a unique sweet bread made with fresh watermelon puree, offering a subtle fruity flavor and moist texture. This straightforward recipe is suitable for both novice and experienced bakers, using common ingredients like flour, sugar, and butter. Optional add-ins like raisins or chocolate chips enhance flavor, while red food coloring can create a vibrant look. Perfect for summer gatherings or cozy brunches, it pairs well with coffee, tea, or frozen Greek yogurt
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Cuisine: American
Keyword: Chocolate Chips, Frozen Greek Yogurt, Peanut Butter Bites, Watermelon Bread
Yield: 10 slices

Equipment

  • Blender or food processor
  • Large mixing bowl
  • Measuring cups and spoons
  • 9x5-inch loaf pan
  • Non-stick cooking spray
  • Oven
  • wire rack

Materials

  • 1 ½ cups watermelon chunks Choose a ripe, seedless watermelon for easy pureeing
  • ½ cup butter softened, Unsalted, room-temperature butter creams best
  • 2 large eggs Standard for binding and moisture
  • ¾ cup sugar Granulated white sugar for sweetness
  • 2 cups all-purpose flour Measure by spooning into the cup and leveling off
  • 2 tsp baking powder Ensures a good rise. Check it’s fresh
  • ¼ tsp salt Enhances flavors
  • ½ cup raisins optional, Add chewiness and sweetness
  • 1 tsp red food coloring optional, Creates a pink hue reminiscent of watermelon

Instructions

  • Preheat oven to 350°F (175°C). Spray a 9x5 inch loaf pan with non-stick cooking spray.
  • Puree watermelon chunks in a blender or food processor until smooth, yielding 1 cup (240ml) puree. Adjust with water if needed.
  • Cream butter and sugar in a large bowl until light and fluffy (2-3 minutes).
  • Add eggs one at a time, beating well after each.
  • Mix in watermelon puree and food coloring (if using).
  • Whisk flour, baking powder, and salt in a separate bowl.
  • Gradually add dry ingredients to wet, stirring until just combined.
  • Fold in raisins (if using).
  • Pour batter into the loaf pan, smooth the top, and bake for 60 minutes or until a toothpick comes out clean.
  • Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Measure watermelon puree accurately (exactly 1 cup) to avoid a soggy loaf.
  • Don’t overmix the batter to keep the texture light.
  • Check for doneness with a toothpick to ensure the bread is fully baked.
  • Dust raisins with flour before folding in to prevent sinking.
  • If browning too fast, cover with foil after 45 minutes.
  • Store at room temperature for 3-4 days, refrigerate for up to a week, or freeze for 3 months.