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Watermelon Bread Made With Fresh Watermelon Recipe

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3.9 from 2 reviews

This Watermelon Bread recipe is a unique and delightful twist on traditional quick breads, incorporating fresh watermelon puree to bring moisture and a subtle fruity flavor. Soft, tender, and slightly sweet, this loaf is perfect for a summer snack or an unusual breakfast treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Fruit Puree

  • 1 1/2 cup watermelon chunks

Wet Ingredients

  • 1 stick (1/2 cup) butter, softened
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp red food coloring (optional)

Dry Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a non-stick 9x5 inch loaf pan with a non-stick cooking spray to ensure easy removal of the bread after baking.
  2. Puree Watermelon: Place the watermelon chunks into a food processor or blender and process until smooth. Aim to get about 1 cup of pureed watermelon. If you have more than 1 cup, discard the excess or use only 1 cup. If less than 1 cup, add water to make the volume up to 1 cup.
  3. Mix Butter and Sugar: In a large bowl, cream the softened butter and sugar together until well combined and fluffy, which helps create a tender crumb in the bread.
  4. Add Eggs and Watermelon Puree: Beat in the eggs one at a time, mixing well after each addition. Then stir in the watermelon puree until fully incorporated. If using red food coloring, add it now and mix thoroughly to give the bread a vibrant color.
  5. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
  6. Add Raisins: Fold in the raisins if desired, distributing them evenly throughout the batter.
  7. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as a lovely snack or breakfast treat.

Notes

  • Ensure to use ripe watermelon for the best flavor and sweetness.
  • Adding red food coloring is optional but enhances the bread’s appearance to a richer pink hue.
  • If you prefer a nutty texture, consider adding chopped nuts along with or instead of raisins.
  • Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread is not very dense, so be gentle when slicing to avoid crumbling.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/watermelon-bread-made-with-fresh-watermelon-recipe/