Description

This Fruity Pebbles Breakfast Bread is a colorful and fun quick bread perfect for a kid-friendly breakfast or snack. Combining the sweet, fruity cereal with a soft, moist batter, this loaf brings a playful twist to traditional breakfast breads. Easy to prepare and bake, it offers a delightful combination of crunch and softness, topped with extra Fruity Pebbles for added texture and visual appeal.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 tablespoons milk

Additional Ingredients

1 cup Fruity Pebbles cereal (plus extra for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat 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 powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base for the batter.
Add Eggs and Wet Ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the plain yogurt (or sour cream), vanilla extract, and milk until you achieve a smooth and homogeneous batter.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make the bread dense.
Fold in Cereals: Carefully stir in 1 cup of Fruity Pebbles cereal, evenly distributing the colorful bits throughout the batter.
Pour Batter and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a handful of extra Fruity Pebbles cereal on top for added color and crunch.
Bake: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing.

Notes

For an extra sweet touch, drizzle the cooled bread with a simple glaze made from powdered sugar and milk.
Best eaten within 1–2 days for peak texture, as the cereal softens over time.
Store the bread in an airtight container at room temperature to maintain freshness.
You can substitute yogurt with sour cream depending on your preference.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 14g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0.5g
Protein: 3g
Cholesterol: 45mg