Watermelon Bread Butter Loaf (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225 g watermelon chunks
02 -
115 g unsalted butter, softened
03 -
2 large eggs
04 -
150 g granulated sugar
05 -
250 g all-purpose flour
06 -
2 teaspoons baking powder
07 -
1/4 teaspoon salt
→ Optional Ingredients
08 -
80 g raisins
09 -
1 teaspoon red food coloring
# Instructions:
01 -
Preheat oven to 175°C. Lightly spray a 23x13 cm non-stick loaf pan with cooking spray.
02 -
Blend watermelon chunks in a food processor or blender until smooth. Measure 240 ml of the puree. If less, add water to reach the volume; discard any excess.
03 -
In a large mixing bowl, beat softened butter with sugar until light and well combined.
04 -
Add eggs and continue mixing until fully combined. Stir in watermelon puree. If using food coloring, add now and mix well.
05 -
Sift in flour, baking powder, and salt. Mix gently until a smooth batter forms.
06 -
If using, fold raisins into the batter until evenly distributed.
07 -
Pour batter into the prepared loaf pan. Bake for 60 minutes, or until a tester inserted in the center comes out clean.
08 -
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Notes:
01 -
For a vibrant hue, use red food coloring. Exclude raisins for a smoother texture.