Description
Enjoy a fun and colorful start to your day with this Irresistible Fruity Pebbles Breakfast Bread. This moist and tender loaf is bursting with the nostalgic crunch of Fruity Pebbles cereal, perfectly sweetened and balanced with a creamy sour cream addition. Ideal for breakfast or a snack, this bread is easy to make and guaranteed to bring smiles to the table.
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream
- 1/2 cup (120ml) milk
Add-ins
- 1 cup Fruity Pebbles cereal (plus extra for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract to enhance flavor.
- Incorporate Sour Cream and Milk: Mix in the sour cream and milk until fully combined. The batter might look slightly curdled, which is normal and will not affect the texture.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Fruity Pebbles: Gently fold in 1 cup of Fruity Pebbles cereal to the batter, distributing the cereal evenly.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle extra Fruity Pebbles cereal on top for an attractive crunch and colorful finish.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool: Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Make sure not to overmix the batter once you add the dry ingredients to keep the bread tender.
- The slightly curdled appearance after adding sour cream and milk is normal and should not be a concern.
- Use fresh Fruity Pebbles for best texture and flavor.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra indulgence, serve slices with a spread of butter or cream cheese.
