Description
This refreshing Watermelon Bread combines the sweet, juicy flavor of watermelon with a tender, moist loaf perfect for summer. Featuring a subtle cinnamon hint and optional juicy watermelon chunks, this unique bread is easy to make and delicious for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup granulated sugar
Wet Ingredients
- 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)
Optional Add-Ins
- 1/2 cup chopped watermelon (optional, for added texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, whisk the granulated sugar and eggs until smooth and slightly fluffy. Add the watermelon puree, vegetable oil, and vanilla extract, mixing thoroughly.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, gently stirring until just combined to avoid overmixing and ensure a tender crumb.
- Add Optional Ingredients: Fold in the chopped watermelon pieces if using, then add the buttermilk to the batter and mix until smooth for added moisture and texture.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pan, smoothing the surface for even baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Remove the pan from the oven and let the bread cool in the pan for 10 minutes, allowing it to firm up slightly.
- Finish Cooling and Serve: Transfer the bread to a wire rack to cool completely before slicing. Serve plain or with butter or cream cheese for extra flavor.
Notes
- Using fresh watermelon puree gives the best flavor, but canned watermelon puree works as a convenient alternative.
- Chopped watermelon adds moisture and texture but can be omitted if a firmer bread is preferred.
- Substitute buttermilk with regular milk if unavailable, but buttermilk helps with tenderness.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread is best enjoyed within a few days to maintain freshness as watermelon adds extra moisture.
