Name: Watermelon Rind-Blueberry Bread
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Shredded watermelon rind - 3 cups; All-purpose flour - 3 cups; Ground cinnamon - 1 tablespoon; Baking powder - 1 ½ teaspoons; Salt - 1 teaspoon; Baking soda - ¼ teaspoon; Eggs - 3; Vegetable oil - ½ cup; Applesauce - ½ cup; Vanilla extract - 1 teaspoon; Sugar, or more to taste - 1 ½ cups; Fresh or frozen blueberries - 1 ½ cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Watermelon Rind-Blueberry Bread

1. Shredded watermelon rind - 3 cups

2. All-purpose flour - 3 cups

3. Ground cinnamon - 1 tablespoon

4. Baking powder - 1 ½ teaspoons

5. Salt - 1 teaspoon

6. Baking soda - ¼ teaspoon

7. Eggs - 3

8. Vegetable oil - ½ cup

9. Applesauce - ½ cup

10. Vanilla extract - 1 teaspoon

11. Sugar, or more to taste - 1 ½ cups

12. Fresh or frozen blueberries - 1 ½ cups

How to cook deliciously - Watermelon Rind-Blueberry Bread

1. Stage

Wash the outside of a watermelon with soap and water. Peel the outer layer of the watermelon and cut the watermelon extracting the red middle section from the white watermelon rind.

2. Stage

Shred watermelon rind with a food processor; this might get a bit messy as there is a lot of liquid. Drain shredded rind in a colander, squeezing to remove as much excess liquid as you can.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

4. Stage

Combine flour, cinnamon, baking powder, salt, and baking soda in a small bowl. Combine eggs, oil, applesauce, vanilla extract, and sugar in a large bowl and beat with an electric mixer until well combined. Add watermelon rind and mix well. Slowly mix in flour mixture. Fold in blueberries. Pour batter into the prepared loaf pan.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool for 20 to 30 minutes before serving.