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Ingredients
Scale
- 1 1/2 cups watermelon chunks
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 1 teaspoon red food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Puree the watermelon chunks until smooth and measure 1 cup for the recipe.
- Cream together softened butter and sugar in a large mixing bowl until light and fluffy.
- Mix in eggs until fully combined, then fold in the watermelon puree.
- If desired, add red food coloring for visual appeal.
- In another bowl, whisk together flour, baking powder, and salt, then gradually combine with the wet ingredients.
- Fold in raisins if using.
- Pour the batter into the prepared loaf pan and bake for about 1 hour or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure watermelon is ripe for the best flavor.
Avoid overmixing after adding the flour to keep the bread light.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
- Cholesterol: 40