Description
This Fruity Pebbles Breakfast Bread is a colorful and delicious twist on traditional quick bread, bursting with the fun flavors of the iconic Fruity Pebbles cereal. Perfect for a sweet breakfast treat or an anytime snack, this moist bread combines a tender crumb with a playful crunch from the cereal, making it as delightful to look at as it is to eat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Other
- 1 cup Fruity Pebbles cereal (plus extra for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it thoroughly and lining it with parchment paper to ensure easy removal of the bread after baking.
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring these ingredients are well combined and aerated.
- Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes. Then add the eggs one at a time, beating thoroughly after each addition for an even texture. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk — start and end with the dry ingredients. Stir gently until just combined, taking care to avoid overmixing which could make the bread tough.
- Add Fruity Pebbles: Carefully fold in 1 cup of Fruity Pebbles cereal into the batter, making sure it’s evenly distributed without crushing the cereal pieces.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top, then sprinkle a small handful of additional Fruity Pebbles on top for a colorful and decorative finish. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This allows the bread to set properly and makes slicing easier.
Notes
- Make sure not to overmix the batter to keep the bread tender and light.
- Using parchment paper in the loaf pan prevents sticking and makes loaf removal easier.
- If you can’t find buttermilk, substitute by mixing ¾ cup milk with 1 tablespoon lemon juice or white vinegar; let it sit for 5 minutes before using.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra texture, you can add a handful of chopped nuts if desired (not included in original recipe).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast Bread
- Method: Baking
- Cuisine: American
