Watermelon Bread

Watermelon Bread is a sweet Southern twist on classic quick bread, blending the juicy essence of summer’s favorite fruit with warm spices and a tender crumb. Inspired by backyard traditions and the challenge of using up leftover melon, this unique recipe uses both watermelon juice and pulp — plus crunchy roasted seeds — to deliver a surprisingly rich and flavorful loaf that’s perfect for brunch, snacks, or a creative breakfast treat.

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

1 hour hr 5 minutes mins

Course Breakfast, brunch, Snack

Cuisine Southern American

Servings 6

Calories 320 kcal

Equipment

• Equipment:
• Large mixing bowls (2)
• Measuring cups and spoons
• Cheesecloth (or fine mesh strainer)
• Loaf pan (8.5 x 4.5 x 2.5 inches)
• Baking sheet (for roasting seeds)
• Spatula or mixing spoon
• Sifter (optional, for dry ingredients)
• Oven
• Knife and cutting board
• Toothpick (for doneness test)
• Cooling rack

Ingredients

  

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• 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 ½ cup unsalted butter, softened
• 1 cup Greek yogurt
• 3 large eggs beaten
• ½ cup black currants

Instructions

 

• Instructions:
• Roast the watermelon seeds
• Preheat oven to 250ºF (120ºC).
• Cut the watermelon and scoop out the pulp, collecting all black seeds.
• Rinse and dry the seeds, spray lightly with non-stick spray, and toss with salt.
• Spread on a baking sheet and roast for 2 to 3 hours, stirring occasionally, until crisp and nutty. Let cool.
• Prepare the watermelon
• Preheat oven to 375ºF (190ºC).
• Chop the pulp and strain through cheesecloth to separate juice from solids.
• Measure 1 cup of watermelon juice and 1 cup of pulp. Set aside.
• Mix dry ingredients
• In a large bowl, sift together the flour, baking soda, baking powder, salt, allspice, nutmeg, and sugar.
• Mix wet ingredients
• In another bowl, combine softened butter, Greek yogurt, watermelon juice, watermelon pulp, beaten eggs, and black currants.
• Combine & bake
• Add the wet ingredients to the dry mixture and stir just until combined.
• Pour the batter into a greased standard loaf pan (8.5 x 4.5 x 2.5″).
• Sprinkle roasted watermelon seeds over the top.
• Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on a rack before slicing and serving.
• Preparation Time:
• 45 minutes
• Cooking Time:
• 20 minutes (plus 2–3 hours for seed roasting)
• Total Time:
• 1 hour 5 minutes (not including optional seed roasting time)
• Serving Size:
• 1 slice (of 6 total servings)
• Yield:
• 1 standard loaf
• Cuisine:
• Southern American
• Course:
• Breakfast, Snack, Brunch
• Nutrition Information:
• Calories: 320 per serving
• Fat: 12g
• Carbohydrates: 45g
• Protein: 6g

Notes

You can skip seed roasting by purchasing pre-roasted watermelon seeds from a Middle Eastern grocery.

Roasted seeds add a fun crunch and nutty flavor, but the bread is still delicious without them.

For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Calories: 320kcal

Tried this recipe?Let us know how it was!

In the deep South, nothing signals the peak of summer like roadside watermelon stands overflowing with fresh, juicy fruit. As temperatures climb, locals know there’s no better way to cool off than with an ice-cold slice on the back porch steps. But here’s a surprising twist on that tradition: Watermelon Bread, baked fresh and steaming from the oven — a warm slice of summer comfort you never knew you needed.

“Curious about how watermelon compares to other unique cake flavors? Don’t miss our Ultimate Guide to Cake Flavors to find out!”

How Watermelon Bread Was Born From Summer’s Sweetest Challenge

Back in the day, I won more than a few seed-spitting contests, but I always had a fear of accidentally swallowing one of those slick black seeds. My Uncle John used to swear that if you did, a watermelon would grow right in your belly. He’d lift his shirt, pat his round stomach, and let out that trademark snicker of his. I never really believed him — but I sure wasn’t taking any chances. That is… until this Watermelon Bread recipe came along and changed everything.

By the time mid-July hits, you’re likely staring down a kitchen full of leftover summer melons and wondering what else you can do with them. That’s exactly how this Watermelon Bread recipe came to life — a creative experiment blending watermelon juice, pulp, and even roasted seeds into a uniquely sweet breakfast loaf. Sure, it’s not something you bake every day, but with so many melons on hand and a little extra time, turning that juicy fruit into a rich, flavorful bread was a delicious idea just waiting to happen.

🍉 Watermelon Bread Recipe – A Sweet Southern Twist in Just Over 1 Hour

🕒 Prep Time: 45 minutes

🍽️ Cook Time: 20 minutes (plus 2–3h for roasting seeds)

⏱️ Total Time: 1 hour 5 minutes

Servings: 6
Author: George Graham – AcadianaTable.com

🧂 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 – How to Make Watermelon Bread

Step 1 – Roast the watermelon seeds

1. Preheat oven to 250ºF (120ºC).
2. Cut the watermelon, spoon out the pulp, and collect all black seeds.
3. Rinse the seeds, pat dry, spray with non-stick spray, and toss with salt.
4. Spread on a baking tray and roast for 2 to 3 hours, stirring occasionally until crunchy and nutty. Let cool.

Step 2 – Prepare the bread
5. Preheat oven to 375ºF (190ºC).
6. Chop the pulp and squeeze through cheesecloth to extract juice.
7. Reserve 1 cup juice and 1 cup pulp.

Step 3 – Mix dry ingredients
8. In a large mixing bowl, sift together flour, baking soda, baking powder, salt, allspice, nutmeg, and sugar.

Step 4 – Mix wet ingredients
9. In another bowl, combine softened butter, yogurt, watermelon juice, watermelon pulp, beaten eggs, and black currants.

Step 5 – Combine & bake
10. Add wet mixture to dry and stir until just combined.
11. Pour into a standard loaf pan (8.5 x 4.5 x 2.5″) sprayed with non-stick spray.
12. Sprinkle roasted watermelon seeds on top.
13. Bake for 15 to 20 minutes, or until a toothpick comes out clean.
14. Let cool on a rack before slicing.

🍽️ Serving Suggestion

Serve warm with a pat of sweet butter and a strong cup of Louisiana coffee.

📝 Note

• You can buy pre-roasted watermelon seeds from Middle Eastern markets.
• If roasting your own, plan ahead — they take time, but are addictive as a snack.

“If you enjoy baking with fruits, you’ll also love these Mini Blueberry Muffins—perfectly sweet and packed with flavor.”

🍞 Why You Should Try This Watermelon Bread Recipe Today

If you’ve never baked with watermelon before, this is your sign to give it a try. It’s a fun, creative twist on a classic quick bread — and the result is as eye-catching as it is delicious. Whether you’re surprising guests at brunch or just looking to use up leftover melon, this Watermelon Bread is sure to become a summertime favorite. So roll up your sleeves, preheat the oven, and bring a slice of something unexpected to the table!

❓ FAQ – Watermelon Bread

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