This moist and tender watermelon rind dessert bread harnesses the refreshing flavor of watermelons in a simple but delectable sweet treat.
A unique dessert bread for summer
My easy watermelon rind dessert bread recipe uses the white portion of the watermelon that lies between the tough green skin and the pink flesh - something you might just discard after eating the watermelon - to add flavor and moisture to a simple quick bread batter. The bread itself is marvelous: a golden-crusted wonder with every tender crumb infused with the fresh flavor of watermelons
I use watermelon rinds each summer to make my watermelon rind dosa - a traditional recipe handed down for generations in my family. In fact, it was while I was grating a small mountain of rinds to make the dosa that the idea for making a watermelon rind bread took shape in my mind. The white rinds are loaded with moisture and they are mildly sweet, which makes them a natural fit for desserts, and I love summer dessert breads like zucchini bread and banana bread.
I am so happy I tried because I love, love, love this bread. The one-bowl batter is easy to make and you can make it wholegrain if you want to. I add a dash of nutmeg for its exquisite aroma, which plays beautifully with the watermelon, and walnuts for crunch.
The recipe is soy-free and you can make it nut-free by skipping the walnuts. Although I call it a dessert bread, no one would frown if you served it for breakfast, especially if you made it with whole wheat.
Desi, my in-house gourmet, loved this watermelon rind bread and I know I will be making it over and over this summer. Here's the recipe. I can't wait for you to try it!
Recipe card
Watermelon Rind Dessert Bread
Ingredients
- 1¾ cups flour (can use whole wheat pastry flour, whole wheat flour or all purpose flour)
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon nutmeg
- ⅓ cup avocado oil or any neutral oil
- 1 cup granulated sugar
- ⅓ cup vegan yogurt
- 1 teaspoon pure vanilla extract
- ⅓ cup non-dairy milk (I used oat milk)
- 1½ cups grated watermelon rind (just the white part. If you get some pink in that's perfectly all right)
- ½ cup walnuts (lightly toasted, chopped)
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Place the flour, baking soda, baking powder, nutmeg and salt in a bowl. Whisk to mix.
- Add the sugar, yogurt , vanilla, oil, milk and grated watermelon rind to the bowl. Use a spatula to mix until the batter comes together. The batter can be lumpy but there should be no dry flour in the bowl. Stir in the walnuts and mix.
- Scrape the batter into an oiled and floured loaf pan. Bake the watermelon rind bread for 60 minutes or until a toothpick in the center of a loaf comes out clean or with a few crumbs (not batter) sticking to it.
- Cool the bread thoroughly on a rack, about 2-3 hours. Then run a knife or thin spatula along the sides to loosen the bread and unmold.
Nutrition Information
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How to make watermelon rind bread
Mix dry ingredients
- Whisk together the flour, baking soda, baking powder, nutmeg and salt in a bowl.
Add wet ingredients to dry
- Add the sugar, yogurt, vanilla, oil, milk and grated watermelon rind to the bowl. It's okay if some of the pink flesh of the watermelon gets in, that'll just add more flavor.
Mix the batter
- Use a spatula to mix until the batter comes together. Make sure you scrape down the sides and bottom of the bowl. The batter can be lumpy but there should be no dry flour in the bowl.
- Stir in the walnuts and mix.
Bake
- Scrape the batter into an oiled and floured loaf pan. Bake the watermelon rind bread in an oven preheated to 350 degrees F/180 degrees C for 60 minutes or until a toothpick in the center of a loaf comes out clean or with a few crumbs (not batter) sticking to it. Cool thoroughly on a rack, then unmold and slice the watermelon rind bread.
Recipe FAQs
Absolutely. Watermelon rind is perfectly edible and has long been used as an ingredient in traditional world cuisines. In Italy it is turned into jams; in China it is added to stir-fries; in the American south it is doused in spices and salt and pickled.
Yes, the rind is loaded with nutrients and heart-healthy fiber, so it's a great addition to the diet and even makes this dessert somewhat guilt-free.
Yes, freeze the bread, sliced or whole, in a freezer-safe bag for up to three months. You can also refrigerate it for up to a week. Thaw completely before eating.
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