Description

This Watermelon Bread Recipe uses fresh watermelon puree to create a uniquely moist and flavorful quick bread. The refreshing watermelon juice adds a subtle fruity sweetness and moisture to the bread, making it a delightful summer treat. Optional raisins and red food coloring enhance the texture and appearance, resulting in a beautiful pink-hued loaf perfect for breakfast or snacks.

Ingredients

Fruit Puree

1 1/2 cup watermelon chunks

Wet Ingredients

1 stick (1/2 cup) butter, softened
2 eggs
3/4 cup sugar
1 tsp red food coloring (optional)

Dry Ingredients

2 cups flour
2 tsp baking powder
1/4 tsp salt

Add-ins

1/2 cup raisins (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch non-stick loaf pan with cooking spray to prevent sticking.
Prepare Watermelon Puree: Place 1 1/2 cups of watermelon chunks into a food processor or blender and process until smooth. Measure out exactly 1 cup of puree; if you have less, add water to reach 1 cup. Set aside.
Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and sugar. Mix thoroughly until the mixture is smooth and well combined.
Add Eggs and Puree: Beat in the two eggs one at a time until incorporated, then stir in the watermelon puree and red food coloring (if using), blending everything evenly.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Add Raisins: Fold in the raisins if using, ensuring even distribution throughout the batter.
Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

If you have excess watermelon puree, reduce it by boiling in a pot until it condenses to 1 cup to intensify the watermelon flavor.
Using red food coloring is optional, but it gives the bread a vibrant pink appearance enhancing the presentation.
Ensure not to overmix the batter to avoid a dense loaf; mix until ingredients are just combined.
Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Raisins are optional and can be omitted or substituted with other dried fruits or nuts per preference.