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

Scale

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)

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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.