Description
This Fruity Pebbles Breakfast Bread is a vibrant, sweet quick bread perfect for a nostalgic breakfast or snack. Packed with colorful Fruity Pebbles cereal, this moist and tender loaf combines a classic vanilla and buttermilk batter with a fun, crunchy twist, making each slice a delightful treat. Ideal for family mornings or brunch gatherings, this recipe is easy to prepare and sure to brighten your day.
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: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
- 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 with an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes. This process helps to incorporate air for a tender crumb. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently after each addition. Stir just until combined to avoid overmixing, which can make the bread dense.
- Add Fruity Pebbles: Gently fold in 1 cup of Fruity Pebbles cereal, carefully distributing it evenly throughout the batter without crushing the cereal pieces too much.
- Bake the Bread: Pour the batter into the prepared loaf pan. Sprinkle a small handful of extra Fruity Pebbles on top for a colorful and crunchy finish. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool and Serve: Allow the bread to cool in the loaf pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean slices and the best texture.
Notes
- Do not overmix the batter to keep the bread light and fluffy.
- Use parchment paper lining for easier removal of the bread from the pan.
- The Fruity Pebbles on top add extra crunch and a decorative touch.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure eggs and butter are at room temperature for best mixing results.
