Description
Watermelon Bread is a sweet, moist quick bread with a hint of refreshing watermelon flavor. It’s perfect for summer or as a unique addition to your baking repertoire.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup watermelon puree (fresh or canned)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chopped watermelon (optional, for added texture)
- 1/2 cup buttermilk (or milk)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- In another bowl, whisk the sugar and eggs until smooth. Add the watermelon puree, oil, and vanilla extract, mixing well.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chopped watermelon (if using) and buttermilk, and mix until the batter is smooth.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. The bread can be enjoyed as-is or with a spread like butter or cream cheese.
Notes
- For a more intense watermelon flavor, you can add a small amount of watermelon extract (available at specialty baking stores).
- If fresh watermelon puree is too watery, you can strain it to remove excess moisture.
- This bread also freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg