Watermelon Bread Butter Loaf

This watermelon bread is such a playful way to use up sweet summer watermelon I started making this loaf to surprise family at summer brunches and over time everyone has come to look forward to that rosy slice bursting with flavor The subtle fruitiness and tender crumb are unforgettable

I first tried this recipe as a kitchen experiment to wow guests at a potluck and it instantly became a mustbake every warm season People are amazed when I reveal the secret ingredient

Ingredients

• Watermelon chunks: offer subtle sweetness and fresh flavor choose ripe red watermelon for best taste
• Butter: provides richness for a tender crumb always soften to room temperature for easy mixing
• Eggs: bind the bread and add moisture use large eggs at room temperature
• Sugar: sweetens and balances the watermelon flavor adjust to taste but do not skimp
• Flour: gives structure to the loaf sift it for best texture
• Baking powder: ensures a nice rise and light texture use fresh powder for reliable results
• Salt: balances sweet notes and deepens flavor use a fine sea salt if possible
• Raisins: optional mimic watermelon seeds and add bursts of chewy sweetness look for plump golden raisins
• Red food coloring: optional makes the loaf look more colorful and fun go for gel food coloring for vibrancy

Step-by-Step Instructions

Prepare the Pan:

Grease a nonstick 9 by 5 inch loaf pan with baking spray making sure every corner is coated to prevent sticking

Puree the Watermelon:

Blend watermelon chunks in a food processor or blender until smooth You want exactly one cup of this bright pink juice so measure carefully and add a splash of water if needed

Mix Butter and Sugar:

In a large mixing bowl cream the softened butter with sugar stir until completely combined and fluffy This is the secret to a soft airy crumb

Add Eggs and Watermelon:

Crack in the eggs one at a time mixing well after each until smooth Pour in your measured watermelon puree and mix gently until no yellow streaks remain If you want an extra red color add a few drops of food coloring and stir it in

Blend Dry Ingredients:

Gently fold flour baking powder and salt into the wet mixture Use a spatula and make sure to scrape the sides until evenly blended and you see no dry spots

Add Raisins:

If using raisins fold them in now so they are evenly scattered throughout the batter

Fill the Pan and Bake:

Pour the batter into your prepared loaf pan and smooth the top with a spatula Place in the center of the hot oven and bake for one hour Check with a toothpick at the one hour mark it should come out mostly clean with just a few crumbs

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My favorite part is biting into those chewy raisins that look just like tiny watermelon seeds It reminds me of the cheerful picnic I brought this bread to and everyone guessed the flavors It was a sweet guessing game that ended in laughter

Storage Tips

Let your loaf cool completely before wrapping up in foil or sealing in a container at room temperature It stays fresh and moist for up to three days For longer storage try slicing and freezing individual pieces just toast them when you want a quick treat

Ingredient Substitutions

No watermelon Try cantaloupe or honeydew puree for a different melon spin For a dairyfree loaf swap in margarine or oil You can even leave out the raisins or use chocolate chips for an extra hit of fun

Serving Suggestions

Slice thick for breakfast with a pat of butter or thin for a teatime snack It is lovely with a drizzle of honey or a scoop of vanilla yogurt Beside a fruit salad platter it always gets smiles from guests

Cultural or Historical Note

This recipe puts a modern spin on classic quick bread by using watermelon a fruit more often eaten fresh Seasonal fruits have always been slipped into breads from banana to zucchini but watermelon bread is a newer twist that captures the whimsy of summer

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I always make this bread for July gatherings and love how it brightens up the table Everyone asks for the recipe so keep a printout nearby for friends to take home

Frequently Asked Questions

→ How do I achieve a vibrant color in the loaf?

A few drops of red food coloring will enhance the bread’s color. For a natural variation, the puree alone will provide a subtle tint.

→ Can I use seedless watermelon for this bread?

Seedless watermelon is ideal. Remove any remaining seeds before pureeing the fruit for best texture.

→ What kind of loaf pan works best?

A non-stick 9x5 inch loaf pan is recommended for easy removal and optimal shape.

→ Are raisins necessary?

Raisins are optional. They add chewy sweetness but can be omitted or replaced with other dried fruits.

→ How should the loaf be stored?

Allow bread to cool, then wrap tightly. Store at room temperature for up to 2 days or refrigerate for freshness.