Fruity Pebbles Breakfast Bread
This moist and flavorful loaf combines the sweet, fruity taste of Fruity Pebbles cereal with a soft, buttery base that everyone in the family will love.
Servings: 8 servings
Calories: 290kcal
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Wet Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 0.5 cup Milk
- 1 cup Fruity Pebbles cereal Plus more for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Mix in sour cream and milk until smooth.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Fold in 1 cup of Fruity Pebbles cereal gently.
- Pour batter into prepared pan and smooth the top. Sprinkle extra Fruity Pebbles over the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
Greek yogurt can be used instead of sour cream. Don't overmix for the fluffiest texture. Store in fridge up to 4 days or freeze slices for up to 3 months. Toast slices for added crunch or reheat briefly in microwave.
Nutrition
Calories: 290kcal | Fat: 12g