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
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)
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.
