Description
This Fruity Pebbles Breakfast Bread is a vibrant, sweet quick bread perfect for a playful breakfast or snack. Infused with the colorful Fruity Pebbles cereal, it offers a delightful crunch and fruity flavor throughout a tender, moist loaf. Easy to prepare with staple baking ingredients, this bread combines classic buttermilk richness with a nostalgic cereal twist that kids and adults alike will enjoy.
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
Add-ins
- 1 cup Fruity Pebbles cereal (plus extra for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it and lining it with parchment paper for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3 to 4 minutes. Then, add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract to combine.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the butter mixture in portions, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined, being careful not to overmix the batter.
- Add Fruity Pebbles: Fold 1 cup of Fruity Pebbles cereal gently into the batter to distribute the colorful cereal evenly throughout without crushing the pieces.
- Bake the Bread: Pour the batter into the prepared loaf pan and sprinkle a small handful of Fruity Pebbles on top for a bright, decorative finish. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter to keep the bread tender and light.
- The Fruity Pebbles cereal adds sweetness and texture, so avoid overfolding to preserve their crunch.
- Use parchment paper in the loaf pan for easy removal and clean slicing.
- Let the bread cool completely before cutting to prevent crumbling.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
