Bake Irresistible Watermelon Bread for a Refreshing Treat
By Pauline Ortiz
Prep
10 min
Cook
60 min
Total
70 min
Servings
10
Level
Easy
This watermelon bread recipe feeds 10 people․ The bread is baked and sliced into breakfast-size pieces․ Fresh watermelon puree is added to the bread batter for moisture and flavor․ Optional raisins can be added to the batter for a watermelon seed look‚ I like this touch․ Bake in a 9x5-inch loaf pan for 1 hour․
First‚ puree the cubed watermelon․ Add 1 cup of pureed watermelon to the cake batter․ Approximately 1 1/2 cups of cubed watermelon puree is needed to make 1 cup of pureed watermelon․ A food processor or blender can be used․ I suggest creaming butter and sugar‚ stirring in eggs and pureed watermelon‚ and then stirring in flour‚ salt‚ and baking powder․ Keep the amount of watermelon the same even when it is especially juicy․
Optional red food coloring is added if red bread is desired; it does not alter the taste․ Combine all ingredients in a large bowl․ Stir well․ Stir in raisins‚ if desired․ Bake bread plain in a sprayed pan without other toppings and without forming․ Dry ingredients should be measured and added directly to the wet ingredients‚ rather than being measured in a separate bowl․
To make a stronger watermelon taste‚ make extra puree and boil it in a pot to make 1 cup to use in the batter․ Without making extra puree‚ use 1 cup of puree in the batter․ I serve a slice of watermelon bread with breakfast as one serving from a loaf cut into 10 slices as described․
Why you'll love this recipe
- One loaf feeds 10 people․ Use this recipe if you want to feed a group at breakfast with one loaf of bread․
- The 10 serving-size labels tell you how many slices of bread you can freeze for future breakfasts․
- A 9x5-inch baking pan is big enough to make the full recipe․ You don't need to wash muffin pans or other baking pans․
- The one-hour baking time produces a watermelon loaf that can be sliced and served․
- Optional raisins provide a seeded look to the final product․ You can bake this bread without raisins as well․
- You can reduce extra pureed foods in the recipe to 1 cup to make the recipe more watermelon-flavored․
Ingredients
- •1 ½ cup watermelon chunks
- •½ cup butter (softened, 1 stick)
- •2 eggs
- •¾ cup sugar
- •2 cups flour
- •2 tsp baking powder
- •¼ tsp salt
- •½ cup raisins (optional)
- •1 tsp red food coloring (optional)
Instructions
- 1
Preheat the oven to 350F.
- 2
Spray a non-stick 9x5-inch loaf pan with non-stick cooking spray.
- 3
Put the watermelon chunks in a food processor or blender.
- 4
Process until smooth. Measure out 1 cup of puree, adding enough water if you have less than 1 cup.
- 5
Mix the softened butter and sugar in a large bowl until combined.
- 6
Add the eggs and mix until combined.
- 7
Add the watermelon puree and red food coloring, if using, and mix until combined.
- 8
Add the flour, salt, and baking powder and mix until combined.
- 9
Add the raisins, if using, and mix until combined.
- 10
Pour the batter into the prepared loaf pan.
- 11
Bake the watermelon bread for 1 hour.
FAQ
Nutrition (per serving)
Calories
272
Protein
4g
Fat
10g
Carbs
42g
Reviews
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