Did I mention that this bread is very easy to make? I had my kids help me mix up the ingredients because every opportunity is a potential learning environment, this includes the kitchen. As a homeschooling family, we spend a lot of our time in the kitchen learning about measurements and baking times. All sorts of fun stuff 🙂
Check out what my pals over at Sensibly Sarah had to say about this recipe:
“Fruity Pebbles Breakfast Bread is only crunchy at the top. The pieces of cereal in the bread soften while baking. I think it’s best served straight out of the oven but it’s easily re-heated if piping hot isn’t an option. Making breakfast bread is so easy that any child could do it on their own (with adult supervision for in and out of the oven) but making it myself is just one of the ways I show my kids that I love them.”
I love the little bit of crunch that lays on the top of this bread. The inside is warm and soft, just like bread should be.
Ingredients
1¼ cup Domino sugar
1 cup Oikos plain Greek yogurt
½ cup Wesson vegetable oil (or unsweetened applesauce)
3 large Eggland’s Best eggs
½ tsp McCormick vanilla
½ tsp Morton salt
2 tsp Clabber Girl baking powder
1½ cups Gold Medal all-purpose flour
2 cups Fruity Pebbles (or other Post cereals)
Instructions
Preheat the oven to 350 degrees.
Mix sugar, oil, yogurt, eggs and vanilla until smooth.
Add salt, baking powder and flour.
Again, mix until smooth.
Gently fold in the cereal.
Spray a loaf pan well with non-stick cooking spray.
Pour batter into pan and sprinkle about a handful of cereal on top of the batter.
Bake for 45-55 minutes, or until a toothpick comes out clean.
Serve and enjoy!
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Quick Tip: My kids like to dunk this bread in their milk. Sounds weird but they love it!
Thank you to Sensibly Sarah for this awesome dessert idea.
