Its Cool and Fruity
Watermelon bread is a soft, slightly sweet, and refreshing treat that’s perfect for warm summer days. It has a light fruity taste that feels cool and pleasant, just like eating a juicy slice of watermelon on a sunny afternoon. This bread is great for breakfast, snacks, or even as a fun addition to your picnic basket. It pairs well with tea, lemonade, or a chilled smoothie. The soft texture and gentle sweetness make it a hit with both kids and adults. Whether you’re relaxing on the porch or planning a summer brunch, watermelon bread adds a fun and tasty twist to your table. It’s a simple way to enjoy the flavours of summer in every bite.
Use Pulp After Enjoying Watermelon Juice
Baking a cake or bread is always fun for me. Every time I bake I learn something new small tricks or ideas that help me with my next recipe. I studied culinary but I never learned baking in school. I’m a self taught baker who learns by making mistakes and trying again. This simple and delicious watermelon bread is full of summer vibes and tastes amazing. It might surprise you because we usually throw away the pulp after making juice but this bread proves that we can use every part of the fruit. It’s a great zero-waste recipe. The rind can be used for a quick stir-fry, the pulp for juice or cake or you can just enjoy the watermelon as it is.
Is It Worth Trying ?
Since summer only lasts a few months, it’s worth trying this fun watermelon bread to impress your family and friends. The flavour is not different from regular bread but feels truly refreshing. My daughter loved it with just one bite she said “Oh! It’s watermelon!” No need to guess—it really is delicious.
FAQs
Can I use fresh watermelon for this recipe?
Yes! Fresh watermelon pulp is perfect for this recipe. Just make sure to strain some of the excess juice so the batter doesn’t become too watery.
What does watermelon bread taste like?
It has a light, subtly sweet flavor with a fruity aroma. It’s more about moisture and freshness than a strong watermelon flavor.
How do I store watermelon bread?
Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Why did my batter curdle after adding watermelon pulp?
If the pulp is too cold, it can react with butter or yogurt. To avoid this, add the pulp at the end and make sure it’s at room temperature.
Can I add toppings like nuts or seeds?
Absolutely! Sliced almonds, white sesame seeds, or even chocolate chips make great toppings before baking.
Lets make it…
Homemade Watermelon Bread with Real Fruit
6
servings20
minutes1
hour360
kcal1
hour20
minutesWatermelon bread is a soft, slightly sweet, and refreshing treat that’s perfect for warm summer days. It has a light fruity taste that feels cool and pleasant, just like eating a juicy slice of watermelon on a sunny afternoon. This bread is great for breakfast, snacks, or even as a fun addition to your picnic basket.
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Ingredients
1 cup 236.59 ml watermelon pulp
2 2 egg
1 1/2 cup 187.5 g flour
1/2 cup 110 g brown sugar
1 tspn 1 tspn vanilla essence
1/2 tspn 1/2 tspn cinnamon powder
1/4 cup 59.15 ml yoghurt
1/2 cup 113.5 g butter on room temperature
1 tspn 1 tspn baking soda
1/4 tspn 1/4 tspn salt
Directions
- In a bowl beat 2 eggs with vanilla essence and cinnamon powder.
- Now add yoghurt in this mixture and mix it well.
- In another bowl add sugar and butter mix until the mixture turns smooth and light.
- Now add this mixture to the egg mixture then add all the dry ingredients flour, salt and baking soda and mix well until combined.
- At last add the watermelon pulp and gently mix it into the batter making sure not to over mix.
- Bake in a preheated oven at 350°F for 55–60 minutes.
- Before cutting, allow the bread to cool for at least 30 minutes.
- For a visual reference you can watch our video linked below.
- Enjoy😋
Recipe Video
Notes
- If you want to add any nuts feel free to add or you can watermelon chunks to feel extra juicy bite.
- In the video I mixed watermelon pulp with the butter but since the pulp was cold the butter started to curdle and separate. That’s why in the written recipe I prefer to add the watermelon pulp at the end. This helps keep the texture smooth and even.
- After finishing I realized I should have added white sesame seeds or sliced almonds on top before baking.
- you can also add cube size small pieces on top before baking.
- Don’t be afraid to try a little experiment in your cooking your food will always give you a sense of accomplishment in the end.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 6
- Calories: 360kcal
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 96mg
- Sodium: 434mg
- Potassium: 75mg
- Carbohydrates: 30g
- Sugar: 18g
- Protein: 6g
- Iron: 2mg
- Selenium: 17mg
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