Crusty Pepperoni Bread

Most quick bread recipes you see are for sweet breads, this is a savory quick bread.  Another recipe gem from a family friend.  Perfect to serve along side a bowl of soup, as an appetizer (slice thin and add to any cheese tray), or dipped in your favorite marinara sauce.  Quick, easy and exceptionally good.

pepperoni bread1

Crusty Pepperoni Bread
A hearty quick bread
Write a review
  1. 3 cups flour
  2. 2 tablespoons sugar
  3. 1 1/2 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1 1/2 teaspoon salt
  6. 1/2 teaspoon dried Italian seasoning
  7. 1 8 oz. package cream cheese, softened
  8. 2 eggs
  9. 1 cup milk
  10. 1/4 cup vegetable oil
  11. 1 cup diced pepperoni (4 oz.)
  12. 1/4 cup chopped ripe olives
  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and Italian seasonings; set aside. In a mixer bowl, beat cream cheese and eggs at low speed until smooth. Add milk and oil; continue beating until blended. Stir in pepperoni and olives. Add liquid mixture all at one to flour mixture; stir just until moistened. Pour into a greased 9 x 5 inch bread pan. Bake 375 degrees for 55 - 65 minutes or until a wooden pick inserted come out clean. Cool in pan 10 minutes. Invert onto a wire rack to cool completely.
A Passion for Entertaining

3 thoughts on “Crusty Pepperoni Bread

  1. This looks delicious! I wonder how it would be as muffins?

    • carol lou

      Christina – Great idea for muffins – I think they would be terrific!

      • I’ll have to give it a try. I’ve been very into savory muffins of late — pumpkin cornbread; zucchini, egg and cheese. These would fall right into that category, I think.

Comments are closed.