Watermelon Bread
 
Prep time
Cook time
Total time
 
Note: Cook time does not include roasting watermelon seeds which will take about 2 to 3 hours in the oven.
Recipe by:
Serves: 6
Ingredients
  • 1 ripe watermelon, with seeds
  • Non-stick spray
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 cup sugar
  • 1 stick of butter, softened
  • 1 cup Greek yogurt
  • 3 large eggs, beaten
  • ½ cup black currants
Instructions
  1. Preheat the oven to 250ºF.
  2. Cut the watermelon and spoon out the pulp removing all the black seeds to a colander. Save the rind for making pickled watermelon rind. Rinse the seeds in water removing all the pulp and dry with a towel. Spray the seeds with a non-stick spray and toss with salt. Place the seeds on a tray, and slide into the oven to bake for 2 to 3 hours, checking them regularly until they become crunchy and nutty-like. When completely roasted remove and let cool.
  3. Preheat the oven to 375ºF.
  4. Chop up all the watermelon pulp, place in a piece of cheesecloth and squeeze over a bowl to remove the juice. Measure out one cup of juice in a bowl. In another bowl, measure out one cup of pulp.
  5. In a large mixing bowl, sift the flour and combine with the baking soda and baking powder. Add the salt, allspice, nutmeg, and sugar, stirring all together.
  6. In another bowl, add the softened butter and combine with the sugar. Add in the yogurt and one cup of watermelon juice along with one cup of watermelon pulp. Add the beaten eggs along with the black currants and combine.
  7. Add the liquid ingredients to the dry and mix. Pour the mixture into a loaf pan sprayed with non-stick spray leaving room for the mixture to rise. Place the roasted watermelon seeds on top. Bake 15 to 20 minutes and check for doneness. Remove the bread from the pan to a rack to cool.
  8. Serve the bread with sweet butter and a hot cup of Louisiana coffee.
Notes
Optionally, you can buy the watermelon seeds already roasted from most any local Middle Eastern market. If you roast your own, plan to do that in advance of this recipe since they take time in the oven. Make a lot of them. What you don’t use in the bread you will certainly munch on. They are addictive.
Recipe by Acadiana Table at /2013/09/09/watermelon-bread/