Cheesy Pepperoni Quick Bread
When I want something warm and comforting hot from the oven, quick breads or biscuits come to mind. They are so simple to make and delicious too. If you like pepperoni recipes, you'll enjoy this Pepperoni Bread. It requires no yeast or rest time, I call that winning!
For years, I would make my kids mini Pepperoni Pizza Bites or Pepperoni Cheese Stromboli which they, their friends and cousins love. One day I decided to alter it a bit and make a quick bread similar to those fun bites. It was a big hit!
Nothing makes me happier than making my family excited or happy through food. I always say MWL! (made with love) Give this Pepperoni Bread recipe a try either as a loaf or as drop biscuits. Either way, yum!
You can make Pepperoni Rolls as well, that's what I call Pepperoni Stromboli. This is a quick bread similar to the Bacon Jalapeno Bread I make that gets rave reviews. Pepperoni Rolls are made with pizza dough.
Table of Contents
Pepperoni Bread Ingredients
- eggs
- milk
- oil
- flour
- salt & pepper
- sugar
- baking powder
- pepperoni
- shredded cheese (I use 50% Mozzarella and 50% Provolone) You can use Cheddar, a cheddar blend all mozzarella Pepper Jack or whatever you enjoy.
- oregano or Italian seasoning
Serving Suggestions
- I usually make this recipe and make 4 biscuits and the rest as a loaf.
- That way, we enjoy a biscuit hot from the oven, and then slices from the loaf whenever we want.
- Slices of this pepperoni loaf warm up nice when popped in a toaster oven. You can even use it as sandwich bread.
- You can use pizza sauce for dipping however my kids and I say an emphatic no. It's tasty on its own, the pizza sauce is not needed.
- You can use slices of this and make an over-the-top grilled cheese, yummy!!
Variations for Pepperoni and Cheese Bread
- Feel free to switch up the cheese, add all mozzarella or cheddar, whatever you have. It will work. I like using a combination of Mozzarella and Provolone.
- If you want a kick, chop up a jalapeno and add that it, yummy!
- Add in scallions if you like.
- You could even add in some crumbled cooked (and blotted) sausage. Why have I never done that before?? Darn that sounds good!
Cooking Tips:
- Use the presliced pepperoni that typically comes in a 6 oz pouch. The thin slices (cut into thirds and then cut into half or thirds again, work best).
- Make as biscuits, using an ice cream scoop. Line a baking sheet with parchment paper and bake at 350 for 10-14 minutes or until done to your liking.
- Add flavor and a golden crust by melting 2 TBS butter and mix in 1 teaspoon of garlic paste or ½ teaspoon garlic powder. Brush that atop the biscuits or bread a few minutes before they are done cooking (biscuits 3 minutes before and loaf 6-7 minutes before).
- Reheat slices in a toaster oven to enjoy on its own or use as sandwich bread.
- I line my loaf pan with parchment paper to make lifting the dense loaf out easy. That way no chance of it all not coming out or the loaf breaking. Plus no hotsy-totsy on the fingers as you try to get the loaf out, lol!
Storage
Best enjoyed within a day or two, reheating make it fresher.
Store when completely cooled in parchment paper wrapped in plastic or just plastic wrap or tin-foil.
Nutritional calculations are approximate and calculated using Word Press Recipe Maker. I am not a R.D. or nutritionist. Recipe originally Published April, 2020. Updated November, 2024.
I hope you enjoy this easy recipe for pepperoni bread! XO Colleen
Quick Bread Recipes to try
Pepperoni Bread
Ingredients
- 1 whole egg, plus 1 egg yolk
- 1 ½ cups whole milk
- 3 TBS sugar
- 3 TBS vegetable oil
- 3 cups all-purpose flour
- ¾ teaspoon salt
- black pepper
- 1 TBS plus 1 teaspoon baking powder
- 6 ounces chopped pepperoni I like the thin slices for this typically found in a 6 oz package
- 2 cups shredded cheese (I use 50% Mozzarella and 50% Provolone) You can use Cheddar, a cheddar blend all mozzarella Pepper Jack or whatever you enjoy.
- 1 teaspoon oregano or Italian seasoning
- 2 TBS butter optional
- 1 teaspoon garlic paste or ¼ teaspoon garlic powder optional
Instructions
- Preheat oven to 350 degrees.
- Line a loaf pan with parchment paper (it can hang over the sides.
- In a mixing bowl, combine the eggs, milk, sugar and oil and whisk until combined.
- Add the flour, salt, pepper, spice and baking powder (all at once) and mix with a spatula until just incorporated.
- Add in the pepperoni, cheese and seasoning and mix with a spatula until just incorporated.
- Scrape batter into the lined loaf pan and bake on the middle rack for 55-60 minutes or until a toothpick inserted comes out dry.
- Optional - I like to melt butter and mix it with garlic paste (or garlic powder) and pull the biscuits or loaf from the oven and quickly brush them with the mixture a few minutes before done cooking. A delicious flavor boost!
- Allow the loaf to cool in the pan 5-10 minutes and then lift the loaf out, slice and enjoy If making as biscuits, bake for 10-15 minutes (depending on how large you make them). I typically use an ice cream scoop and place the batter on a parchment-lined baking pan.
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Fantastic, great to hear!
This was really good! Easy, clear recipe and delicious result. The only thing I would do differently next time is cut the sugar quite a bit. It tasted sweeter than I expected but is still really good. Thanks!
Glad to hear it Lisa! Thanks!
Is the parchment paper really necessary?
It is not. I just always recommend it especially whenever making any sort of heavier savory or sweet quick bread. Will work either way 🙂
I did cut the sugar to 1 T and this is the most delicious quick bread I’ve ever made. Thank you. So yummy I send as Christmas gifts and the recipients just Love it 👍❤️
So fantastic to hear Belinda!!
Does this need to be refrigerated?
I do not keep it refrigerated.
Can you make the biscuits by using a large size silicone muffin pan??
I can't see why not 🙂
can you freeze the finished bread?
After its completely cooled. Just make sure its air-tight for best result. Ice crystals will always form throughout whatever is frozen (meat, breads etc), so the integrity of the bread will shift a bit. Toasting it after will make it as good as possible 🙂