Watermelon stands lining the side of the rural parish roads are an especially Southern thing. Truckloads begin arriving as the temperature soars, and there is no better way to cool down than a slice of ice-cold watermelon on the back porch steps. Or maybe there is: Watermelon Bread – hot out of the oven.
Watermelon bread – hot out of the oven. (All photos credit: George Graham)
I’ve won a many a seed-spittin’ contest in my younger days, but I was always afraid of swallowing one of those black devils. My Uncle John always said that if you did, you’d surely grow a watermelon in your stomach. He’d always pull up his shirt and expose his bulbous belly and laugh a snide little snicker. I didn’t believe him, but I never did swallow one of those things–that is, until this recipe for Watermelon Bread.
By the time mid-July rolls around, you’re looking for something creative to do with your summer melons. Combining watermelon juice, pulp and roasted seeds, into a loaf of bread isn’t exactly an everyday recipe. This watermelon bread was born out of having access to way too many of those melons and too much time. But, it wasn’t exactly a leap of faith to think that sweet, juicy watermelon wouldn’t make exceptionally tasty, breakfast bread.
Watermelon pulp and juice go into my fresh-baked Watermelon Bread.
- 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
- Preheat the oven to 250ºF.
- 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.
- Preheat the oven to 375ºF.
- 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.
- 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.
- In another bowl, add the softened butter and combine with 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.
- Add the liquid ingredients to the dry and mix. Pour the mixture into a standard 8-1/2 x 4-1/2 x 2-1/2 inch 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.
- Serve the bread with sweet butter and a hot cup of Louisiana coffee.
Freshly baked watermelon bread – serve a thick slice with hot coffee.
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George where in the world did you find black currants? I have only seen them when I was in France..
very interesting….I will try it..
Black Currants can be found at Fresh Market. Enjoy.
The recipe calls for the sugar twice, in step 5 and again in step 6. Which is right?
Hey Stan- Good eye! Thanks for catching my mention of sugar twice; I have corrected the recipe. It is only through comments like yours that I can make Acadiana Table the best it can be. Thanks.
Hi! How large of a watermelon do you need? Thank you!
Julia- The recipe calls for one cup of juice and one cup of pulp, so I would think any medium-size watermelon will yield that much. Extra watermelon would never go to waste around our house, but you can always buy the pre-cut watermelon in your supermarket produce section. All the best.
My 1st try at this watermelon pulp & juice bread is in the oven! I had 2 cups of juice from what mashed down to 1 cup of pulp…& tho I doubled everything else, I only used 1 c. of juice to the 1 c. of pulp, as that was all of the watermelon I had left! (A quart baggie) I didn’t have currents so Googled it for substitute…& am using apricots! I’m concerned about this only baking 15-20 min.!!! The mix filled 2 1/2 bread pans, so I’m letting them bake 20. Surely smells good! Ok…20 min., they’re all 3 “moving” the centers, middle length of the pans. Made aluminum foil “tent tops” so tops don’t brown too fast. 5 + more minutes!!!? Done! Wow! If they taste as good as they look, I’ll be making this often! Results: Yes!!! If I could post a photo, I would!
I wonder if this would work with cantaloupe.
Jey Jim-
Why not? Blend up a batch of cantaloupe and let us know how it tastes. All the best.
There is a recipe for cantaloupe bread using grated cantaloupe; it is fantastic.
Jill- I love the flavor of cantaloupe and can see how this would be delicious. I will try it soon. Thanks.
What size loaf pan?
Michelle- I use a standard 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Thanks for the comment.
This one sounds really good. Stop tempting us.
Hey David – Tempting readers with these tasty recipes is my job. More to come. All the best.
I’m allergic to cultured things like yogurt and cheese. Can I use milk instead?
Hey Jeri – Yogurt adds a rich, depth of flavor, so try adding half-and-half (a blend of heavy cream and whole milk) instead. Let us know how it turns out. All the best.