If you’ve ever thought watermelon was only good for picnics and summer snacks, wait until you try this delightful Watermelon Bread Recipe! It’s a surprising, juicy twist on traditional quick breads that combines the subtle sweetness and moisture of watermelon puree with a soft, tender crumb that makes every bite irresistibly fresh. Perfect for breakfast, brunch, or even an afternoon treat, this bread brings whimsy and flavor to your table, capturing summer’s essence in every slice.
Ingredients You’ll Need
The magic behind this Watermelon Bread Recipe lies in a few simple, pantry-friendly ingredients that come together effortlessly. Each one plays a crucial role—from the fluffy texture to the gentle watermelon sweetness—ensuring your loaf is moist, flavorful, and beautiful.
- 2 cups all-purpose flour: The backbone of the bread, providing structure and softness.
- 1 tsp baking soda: Helps your bread rise for that perfect lightness.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 tsp ground cinnamon (optional): Adds a gentle warmth and spice for extra depth.
- 1/2 cup granulated sugar: Sweetens gently without overpowering the watermelon’s natural taste.
- 2 large eggs: Bind ingredients together and add richness.
- 1/2 cup watermelon puree: Fresh or canned works fabulously to infuse moisture and that signature watermelon flavor.
- 1/4 cup vegetable oil: Keeps your bread tender and moist.
- 1 tsp vanilla extract: Brings a lovely aromatic touch to round out the flavor.
- 1/2 cup chopped watermelon (optional): For an extra burst of juicy texture inside your bread.
- 1/2 cup buttermilk (or milk): Adds a subtle tang and keeps the batter smooth.
How to Make Watermelon Bread Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan or lining it with parchment paper. This small prep ensures your bread will release easily after baking and keep its shape perfectly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This ensures your raising agents and spices are evenly distributed, setting the foundation for the perfect crumb.
Step 3: Combine Wet Ingredients
In another bowl, whisk the sugar and eggs until smooth, then stir in your watermelon puree, vegetable oil, and vanilla extract. This mixture becomes the flavorful, moist base of your watermelon bread, full of juicy freshness.
Step 4: Bring Dry and Wet Together
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps your bread tender and light instead of dense.
Step 5: Add the Final Touches
Fold in the chopped watermelon for that delightful texture pop, if you’re using it, along with the buttermilk. The buttermilk adds tang and moisture, enhancing the bread’s softness and flavor complexity.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top evenly. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. The kitchen will fill with a lovely aroma that hints at the refreshing watermelon within.
Step 7: Cool and Slice
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting step helps the bread set, making it easier to slice and enjoy.
How to Serve Watermelon Bread Recipe
Garnishes
While the Watermelon Bread Recipe is delicious on its own, adding a simple garnish can elevate the experience. Try a light spread of butter or cream cheese for creaminess, or sprinkle some powdered sugar on top for a touch of elegance and sweetness.
Side Dishes
This bread pairs wonderfully with fresh fruit salads, a scoop of vanilla yogurt, or even alongside a cup of iced tea or coffee. Its refreshing watermelon essence balances both savory and sweet accompaniments.
Creative Ways to Present
For a fun twist, slice the bread and toast it slightly, then spread with honey or ricotta cheese and garnish with fresh mint leaves. You can also cube it for fruit kabobs or use it as a base for a creative summer sandwich!
Make Ahead and Storage
Storing Leftovers
Your watermelon bread will keep well stored at room temperature in an airtight container for up to 3 days, maintaining its moist texture. For longer storage, keep it wrapped tightly in plastic wrap or foil.
Freezing
To freeze, wrap your cooled loaf tightly in plastic wrap followed by foil or place slices in a freezer bag. It will maintain its best quality for up to 2 months. Thaw slices or the whole loaf at room temperature when ready to enjoy.
Reheating
Reheat slices gently in a toaster or oven at low heat to bring back that fresh-baked feeling. A quick warm-up refreshes the soft crumb and brings out the lovely watermelon aroma.
FAQs
Can I use fresh watermelon for the puree?
Absolutely! Fresh watermelon makes the bread taste vibrant and juicy. Just blend the watermelon and strain it lightly if needed to avoid too much liquid.
Is it necessary to add the chopped watermelon pieces?
Not at all! The chopped watermelon is optional and adds a bit of juicy texture but the bread is moist and flavorful without it as well.
Can I substitute buttermilk?
If you don’t have buttermilk on hand, mixing milk with a teaspoon of lemon juice or vinegar works perfectly as a substitute, keeping your bread tender and slightly tangy.
Will the bread have a strong watermelon flavor?
The watermelon flavor is pleasantly subtle and fresh, complementing the sweet spices and vanilla rather than overwhelming the taste buds.
How do I know when the bread is done baking?
A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it’s wet with batter, allow more time and check again in 5-minute increments.
Final Thoughts
This Watermelon Bread Recipe is a joyful surprise that brings new life to your baked goods rotation. Whether you’re a watermelon fan or just looking to try something unique and delicious, this bread offers a moist, flavorful slice of summer anytime you want. I can’t wait for you to try it and share the smiles it’s sure to bring!
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Watermelon Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Watermelon Bread is a unique and moist quick bread incorporating fresh watermelon puree and chunks for a subtle sweetness and refreshing flavor. Perfect as a summer treat or an eye-catching addition to your brunch table, this loaf offers a soft texture with a gentle hint of cinnamon and vanilla. It’s easy to prepare and bakes into a beautifully fragrant and tender bread that pairs wonderfully with butter or cream cheese.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
Wet Ingredients
- 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 buttermilk (or milk)
Additional
- 1/2 cup chopped watermelon (optional, for added texture)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the granulated sugar and eggs until the mixture is smooth. Then add the watermelon puree, vegetable oil, and vanilla extract, mixing thoroughly to incorporate all ingredients.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add Buttermilk and Watermelon Chunks: Fold in the chopped watermelon pieces if using, then add the buttermilk and mix gently until the batter is smooth and uniform.
- Fill the Pan: Pour the batter into the prepared loaf pan, spreading it evenly to ensure an even bake.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve: Slice the bread and serve as desired. It can be enjoyed on its own or with spreads such as butter or cream cheese for added richness.
Notes
- Use fresh or canned watermelon puree depending on availability; fresh often enhances flavor and texture.
- Folding in chopped watermelon adds a pleasant extra texture and bright bursts of watermelon flavor.
- Do not overmix the batter to avoid dense or tough bread.
- If buttermilk is unavailable, regular milk with a teaspoon of lemon juice or vinegar can be substituted.
- Store leftover bread airtight at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute buttermilk with almond or soy milk and use a suitable vegan substitute for eggs.
