If you’ve ever wondered how to transform the juicy sweetness of summer’s favorite fruit into a delightful baked treat, then this Watermelon Bread Recipe is exactly what you need. It’s a unique, moist, and subtly fruity bread that captures the essence of watermelon in every bite, pairing the familiar texture of a soft loaf with refreshing watermelon flavor and a hint of cinnamon warmth. Whether you’re baking for one or indulging a small crowd, this recipe offers a wonderful way to celebrate watermelon beyond the usual slices, making your kitchen smell incredible and your taste buds dance with joy.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the key to this recipe’s charm and success. Each component plays an essential role, whether bringing moistness, flavor, or just the right lift to the bread’s tender crumb.
- 2 cups all-purpose flour: The foundation of the bread, providing structure and a soft bite.
- 1 tsp baking soda: Helps the bread rise and keeps it light and airy.
- 1/2 tsp salt: Balances sweetness and enhances overall flavor.
- 1/2 tsp ground cinnamon (optional): Adds a subtle, warming spice that complements the watermelon beautifully.
- 1/2 cup granulated sugar: Sweetens the bread just right without overpowering the natural fruit notes.
- 2 large eggs: Bind everything together and contribute to the rich texture.
- 1/2 cup watermelon puree (fresh or canned): The star ingredient that infuses natural sweetness and moisture.
- 1/4 cup vegetable oil: Keeps the bread tender and moist for days.
- 1 tsp vanilla extract: Enhances the flavor profile, adding depth and warmth.
- 1/2 cup chopped watermelon (optional): For bursts of juicy texture inside the bread if you love added freshness.
- 1/2 cup buttermilk (or milk): Adds acidity and moisture, making the crumb tender and rich.
How to Make Watermelon Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). You want your oven nice and ready so the bread bakes evenly. Next, grease a loaf pan generously or line it with parchment paper to make sure your watermelon bread slides out perfectly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, salt, and, if you’re using it, the ground cinnamon. Mixing these dry ingredients first helps distribute the rising agents and spices throughout the bread batter, ensuring every slice has balanced flavor and light texture.
Step 3: Combine the Wet Ingredients
Grab another bowl and whisk the sugar and eggs together until smooth and slightly fluffy. Then stir in the watermelon puree, vegetable oil, and vanilla extract. This combination is the heart of the bread, blending the fresh sweetness of watermelon with the richness of eggs and oil.
Step 4: Bring Wet and Dry Mixtures Together
Pour the dry ingredients gradually into the wet mixture and stir gently. It’s important to mix just until everything is combined—overmixing can make the bread dense. The batter should be smooth, with the ingredients harmoniously blended.
Step 5: Add Extra Watermelon and Buttermilk
Fold in the chopped watermelon if you want those juicy, delightful pockets inside your bread. Then stir in the buttermilk or milk. This step amps up the moisture content and helps create that soft, tender crumb everyone loves in quick breads.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it starting at the 50-minute mark.
Step 7: Cool and Slice
Allow your bread to cool in the pan for about 10 minutes—that way it firms up and doesn’t fall apart. Then transfer it onto a wire rack so it cools completely before slicing. This resting time makes sure every slice holds together perfectly and tastes just right.
How to Serve Watermelon Bread Recipe
Garnishes
Simple is often best. A light smear of butter or cream cheese paired with a sprinkle of fresh mint leaves complements the fruity sweetness beautifully. For a little extra flair, a drizzle of honey or a sprinkle of finely chopped nuts adds texture and visual appeal that will wow your guests.
Side Dishes
This watermelon bread pairs wonderfully with fresh fruit salads or a scoop of vanilla yogurt, making for a refreshing breakfast or light dessert. It also shines alongside a cup of iced tea or a fruity herbal infusion, enhancing your overall eating experience with bright, balancing flavors.
Creative Ways to Present
Turn slices into mini sandwiches with cream cheese and cucumber for a delightful twist at brunch. Toasting the bread slightly brings out nutty notes and adds a satisfying crunch, ideal for topping with ricotta and a splash of lemon zest or fresh berries for a colorful and delicious treat.
Make Ahead and Storage
Storing Leftovers
Watermelon bread stays wonderfully moist when stored in an airtight container at room temperature for two to three days. If you want to keep it fresh longer, the fridge can extend its life up to a week, but be sure to bring it back to room temperature or lightly toast before serving.
Freezing
This recipe freezes beautifully. Wrap the loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best results and then reheat or serve at room temperature.
Reheating
To bring your watermelon bread back to life, pop a slice in the toaster or oven for a few minutes. This warms through the loaf while refreshing the texture, making it just as tender and flavorful as the day it was baked.
FAQs
Can I use fresh watermelon instead of canned for the puree?
Absolutely! Fresh watermelon pureed until smooth works wonderfully and adds a bright, fresh juice flavor. Just be sure to drain excess water if your watermelon is very watery to avoid a soggy batter.
Does the bread actually taste like watermelon?
Yes, but subtly! It’s not overpowering watermelon candy flavor but rather a gentle fruity undertone that pairs beautifully with the warm spices and moist crumb of the bread.
Can I replace the vegetable oil with butter?
You can swap in melted butter if you prefer a richer flavor, though it might change the texture slightly, making the bread a bit denser and giving it a buttery aroma.
Is the cinnamon necessary in this watermelon bread recipe?
Cinnamon is optional but highly recommended because it adds warmth and depth, balancing the sweetness and enhancing the bread’s overall complexity.
How do I know when the bread is fully baked?
The best test is inserting a toothpick in the center of the loaf; it should come out clean or with only a few crumbs attached. If it’s wet or sticky, the bread needs more time to bake.
Final Thoughts
There’s something truly special about this Watermelon Bread Recipe that makes it not just a treat to eat but an adventure to bake. Its unique twist on traditional quick bread is sure to become a cherished favorite in your recipe box. So why not invite some summer sweetness into your kitchen with this delicious, surprising bread? Trust me, your taste buds will thank you!
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Watermelon Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 8-10 slices)
- Category: Breads
- Method: Baking
- Cuisine: American
Description
This refreshing Watermelon Bread offers a unique twist on traditional quick breads by incorporating fresh watermelon puree and pieces for a moist, subtly sweet loaf. Perfect for summer breakfasts or afternoon snacks, this bread balances fruity freshness with warm cinnamon and vanilla notes.
Ingredients
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)
Additional
- 1/2 cup chopped watermelon (optional, for added texture)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if you are using it. This ensures even distribution of the leavening and spices.
- Prepare wet mixture: In a separate bowl, whisk the granulated sugar and eggs until the mixture is smooth and slightly pale. Add the watermelon puree, vegetable oil, and vanilla extract, and mix thoroughly to combine all wet ingredients.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add buttermilk and chopped watermelon: Fold in the chopped watermelon pieces, if using, along with the buttermilk. Mix until the batter reaches a smooth consistency.
- Transfer batter to pan: Pour the batter evenly into the prepared loaf pan, spreading it out smoothly with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center of the bread; if it comes out clean, the bread is ready.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve: Slice the bread and serve as-is or with spreads like butter or cream cheese. Enjoy your moist and flavorful watermelon bread!
Notes
- You can use fresh or canned watermelon puree depending on availability.
- The added chopped watermelon is optional but adds a lovely texture and bursts of juiciness.
- Ground cinnamon enhances flavor but can be omitted for a more neutral taste.
- Ensure not to overmix the batter to keep the bread tender and moist.
- If buttermilk is not available, regular milk with a teaspoon of lemon juice or vinegar can be used as a substitute.
- Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
