Ingredients:

  • 2 cups fresh watermelon, cubed and seedless
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup whole milk
  • 1/2 cup raisins

Instructions:

  1. Place the watermelon cubes in a blender and process on high until completely smooth.
  2. Optional: Pour the puree through a mesh strainer to remove excess pulp for a finer crumb.
  3. Stir the lemon juice and vanilla extract into the watermelon puree and set aside.
  4. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until no lumps remain.
  5. In a large bowl, beat the melted butter and eggs together, then stir in the watermelon puree and milk until the mixture is uniform.
  6. Fold the dry ingredients into the wet ingredients using a spatula, mixing only until just combined to avoid a tough texture.
  7. Gently stir in the raisins or dried cranberries if using.
  8. Grease a 9x5 inch loaf pan and line it with parchment paper.
  9. Pour the batter into the pan and bake at 350°F (175°C) for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely.