Fruity Cereal Breakfast Bread
A tender sour cream loaf studded with colorful fruity cereal and finished with a crisp cereal topping.
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Hand mixer
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- 1 ¼ cup fruity rice cereal 1 cup for the batter and 1/4 cup for the topping
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a greased 9x5 inch pan with parchment.
- Cream. Beat the butter and sugar for 3 to 4 minutes until fluffy, then beat in the eggs one at a time and the vanilla.
- Combine. Mix in the sour cream and milk, then add the whisked dry ingredients just until combined.
- Fold and top. Fold in 1 cup of cereal, pour the batter into the pan, and sprinkle the remaining cereal on top.
- Bake. Bake for 50 to 60 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool. Cool in the pan for 10 minutes, then cool on a rack for about 1 hour before slicing.
Notes
Substitutions: Use another crisp rice or corn cereal in the same amount.
Tips: Fold the cereal in at the end so the colors do not bleed and do not overmix the batter.
Storage: Keep at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.