Description
Watermelon Bread brings summer’s sweetness right to your kitchen table with a playful twist that catches everyone’s eye. Slice into this delightful treat and discover a whimsical creation that turns ordinary baking into a cheerful adventure.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups seedless watermelon
- 2 large eggs
- 1 cup granulated sugar
Wet Ingredients:
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Supporting Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Optional Mix-ins:
- ½ cup mini chocolate chips or raisins
Instructions
- Grab a seedless watermelon and chop into small chunks. Puree in a blender, then strain lightly to remove excess liquid, yielding 2 cups of smooth watermelon puree.
- Measure 2 cups all-purpose flour into a medium mixing bowl. Add 2 teaspoons baking powder, 12 teaspoon baking soda, 12 teaspoon salt, and 12 teaspoon ground cinnamon. Whisk thoroughly to combine dry ingredients.
- Crack 2 large eggs into a separate large bowl. Pour in 1 cup granulated sugar and 12 cup vegetable oil. Beat the mixture until smooth and well incorporated.
- Add 1 teaspoon vanilla extract and your 2 cups watermelon puree to the egg mixture. Stir until the liquid is evenly distributed.
- Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined – do not overmix. If desired, sprinkle in 12 cup mini chocolate chips.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake at 350°F for 50-60 minutes. Check doneness by inserting a toothpick – it should come out clean when the bread is fully baked.
- Remove from oven and let the bread rest in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before slicing.
Notes
- Use ripe, seedless watermelon for the most intense flavor and smoothest puree texture.
- Strain the watermelon puree thoroughly to prevent excess moisture from making the bread soggy.
- Fold chocolate chips or nuts gently into the batter to distribute evenly without deflating the mixture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the bread’s soft structure.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 206 kcal
- Sugar: 19 g
- Sodium: 148 mg
- Fat: 8 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.2 g
- Protein: 3.4 g
- Cholesterol: 37 mg