Cheesy Pepperoni Quick Bread

For me, quick breads and drop biscuits are where it’s at when I want something warm and comforting hot from the oven. They are so simple to make and delicious! This Pepperoni Bread requires no yeast or rest time. 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) 

You have to try this recipe for Cheesy Pepperoni Quick Bread, either as a loaf or as biscuits, either way, it’s a winner.

Ingredients

• 1 whole egg, plus 1 egg yolk
• 1 1/2 cups whole milk
• 3 TBS vegetable oil
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• black pepper
• 3 TBS sugar
• 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 1/4 teaspoon garlic powder optional

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 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.

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 1/2 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!

Nutritional calculations are approximate and calculated using Word Press Recipe Maker. I am not a R.D. or nutritionist. 

If you enjoy this Pepperoni Bread, you may love my Bacon Cheddar and Jalapeno Quick Bread

OR my Ham & Cheese Drop Biscuits 🙂

Enjoy!!