Get ready to fall head over heels for this irresistibly fun and vibrant Watermelon Bread! Imagine a delightfully moist, subtly fruity quick bread studded with chocolate chips to mimic watermelon seeds. The loaf bursts with real watermelon flavor and a playful pop of color, making it a guaranteed crowd-pleaser at summer gatherings, kids’ parties, or whenever you’re craving a sweet treat that’s just as eye-catching as it is delicious. Watermelon Bread transforms a simple summertime fruit into a comforting, cake-like loaf that’s perfect for sharing with friends and family.

Ingredients You’ll Need

You’ll be amazed at how a few pantry staples and fresh summer watermelon can come together to create such a stunning loaf. Each ingredient plays a special role, from building the bread’s tender crumb to creating that signature “watermelon” look we all adore.

All-purpose flour: The sturdy foundation that gives Watermelon Bread a perfect, cake-like texture.
Baking powder: Lends lift and fluffiness for a light, airy bite in every slice.
Baking soda: Works with yogurt or sour cream to create a tender crumb and balanced rise.
Salt: A little goes a long way to sharpen the fruity sweetness and round out the flavors.
Granulated sugar: Sweetens the loaf and enhances the natural watermelon flavor.
Large eggs: Essential for structure and that lovely rich texture in every mouthful.
Vegetable oil: Keeps the loaf ultra-moist, so it stays soft for days.
Plain yogurt or sour cream: Adds creamy tang and helps maintain that tender, melt-in-your-mouth crumb.
Seedless watermelon puree: The real star—fresh watermelon brings genuine fruitiness and soft pink color.
Vanilla extract: Deepens the flavor and ties together the sweet, fruity notes.
Red or pink gel food coloring (optional): Just a drop or two gives Watermelon Bread its classic blush.
Mini chocolate chips: These playful “seeds” will charm everyone who takes a bite!
Green food coloring (optional): Creates a cheerful, watermelon-like “rind” for fun presentation.

How to Make Watermelon Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper for easy removal. This step ensures your Watermelon Bread pops right out without sticking or losing any of its gorgeous crust.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed—which is key for even texture and rise in every slice.

Step 3: Whisk the Wet Ingredients

In a large mixing bowl, beat the sugar, eggs, and oil together until the mixture looks pale and smooth. Next, mix in the yogurt (or sour cream), watermelon puree, and vanilla extract. You’ll notice the batter taking on a lovely creamy pink hue and a subtle fruity aroma!

Step 4: Combine and Color

Gently stir the dry ingredients into your wet mixture until just combined—don’t overmix! If you want extra color, stir in a few drops of red or pink gel food coloring now for that signature watermelon blush. Reserve a small bowlful of batter and tint it green with food coloring for the “rind” if you’re up for a little fun.

Step 5: Add the Chocolate Chips and Create the “Rind”

Fold the mini chocolate chips into your main (pink) batter. If you made green batter, spread it along the sides of your loaf pan as a border, then pour in the rest of the watermelon batter. Smooth the top with a spatula, taking care not to mix the layers too much.

Step 6: Bake and Cool

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The bread should be domed, golden, and slightly crackly on top. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Resist the urge to slice before it cools—this helps set the crumb and keeps your Watermelon Bread perfectly tender!

How to Serve Watermelon Bread

Garnishes

A simple dusting of powdered sugar adds a hint of sweetness and makes each slice look bakery-worthy. For extra fun, add a drizzle of white glaze or arrange a few chocolate chips on top after baking to accentuate the “seed” effect.

Side Dishes

Watermelon Bread is wonderful with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. It also shines alongside a cup of iced tea, cold brew coffee, or fruity lemonade—perfect for a summery brunch spread.

Creative Ways to Present

Cut the loaf into thick, cake-like wedges to play up the watermelon theme, or slice and serve on a platter lined with mint leaves for a fresh pop of color. For a party, try cubing the bread and skewering with real watermelon and berries for clever dessert “kabobs.”

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Watermelon Bread tightly in plastic wrap or foil and store it at room temperature for up to three days. The crumb stays beautifully moist, so you can enjoy fresh, fruity flavor even a couple days after baking.

Freezing

Watermelon Bread freezes well! Let the loaf cool completely, then wrap it in a layer of plastic wrap and slip it into a freezer bag. It will keep for up to two months. Thaw overnight in the fridge or on the counter before serving.

Reheating

To enjoy warm, soft slices, pop a piece in the microwave for 10–15 seconds or toast gently in a toaster oven. This revives the flavor and texture, perfect for breakfast or an afternoon treat.

FAQs

Can I use frozen watermelon for Watermelon Bread?

Yes, you can use thawed frozen watermelon, but drain any excess liquid before pureeing for the best texture. Fresh, very ripe watermelon will still give the best flavor, but frozen is a convenient alternative!

Do I have to strain the watermelon puree?

Straining is highly recommended because it removes excess water, preventing the batter from becoming too thin and ensuring your loaf bakes up light rather than dense.

Can I skip the food coloring?

Absolutely! The food coloring is purely for fun and presentation. Your Watermelon Bread will still have a lovely subtle color thanks to the real puree, even if you keep things all natural.

What’s the best way to achieve the watermelon “rind” effect?

Set aside a small amount of batter and tint it green. Use a spatula to spread this around the inside edges of your greased loaf pan, then pour in the rest of the (pink) batter. This gives a playful, two-tone look when you slice the bread!

Is Watermelon Bread very sweet?

The bread is gently sweet, more like a snack cake than a dessert loaf. It gets most of its sweetness from watermelon and sugar, but you can adjust to taste or add a glaze for an extra treat.

Final Thoughts

If you love playful bakes and summer flavors, Watermelon Bread is a must-try recipe that’s guaranteed to light up your kitchen. Every slice is a conversation starter, balancing nostalgia, whimsy, and real fruity goodness. Gather your ingredients, invite a friend, and let the watermelon magic begin!

Watermelon Bread Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10–12 slices) 1x
Diet: Vegetarian

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Description

Indulge in the refreshing taste of Watermelon Bread, a delightful summer treat that combines the sweetness of watermelon with the comfort of a moist, tender loaf cake. This unique recipe features a hint of fruity flavor and mini chocolate chips to mimic watermelon seeds, all topped off with a green crust for a fun, eye-catching presentation.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup granulated sugar
2 large eggs
¾ cup vegetable oil
½ cup plain yogurt or sour cream
1 ½ cups seedless watermelon puree (fresh, blended and strained)
1 teaspoon vanilla extract
red or pink gel food coloring (optional)
½ cup mini chocolate chips (to resemble watermelon seeds)
green food coloring (optional, for crust effect)

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Instructions

Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the sugar, eggs, and oil until smooth. Add the yogurt, watermelon puree, and vanilla extract, and mix well.
Gradually stir in the dry ingredients until just combined. Add food coloring and mini chocolate chips.
For a green “rind” effect, tint a portion of the batter with green food coloring and spread along the sides of the loaf pan.
Pour the batter into the prepared pan and bake for 55–65 minutes.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe, sweet watermelon for the best flavor.
The bread will be subtly fruity with a tender crumb.
Store tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American