Watermelon Rind Dessert Bread
This simple dessert bread made with the white rind of a ripe watermelon is moist, tender and loaded with fresh, refreshing flavor.
Servings: 12 slices
Calories: 232kcal
Equipment
- 9 X 5 inch loaf pan
- Grater with large holes
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
Serving: 1slice | Calories: 232kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 180mg | Fiber: 2g | Sugar: 18g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg