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 just delicious! This Cheesy Pepperoni Quick Bread requires no yeast or rest time. Winning!
For years I would make my kids mini Pepperoni Pizza Bites which they, their friends and cousins loved (and still do)! One day I decided to alter it a bit and make a quick bread similar to those fun bites. It was a hit! Nothing makes me happier than making my family excited or happy through food. I always say MWL! (made with love) and I mean it!
You have to try this recipe for Cheesy Pepperoni Quick Bread, either as a loaf or as biscuits, either way, it’s a winner.
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 slices from the loaf whenever we want. Slices warn up nice when popped in a toaster oven. You can even use it as sandwich bread.
When I have posted these on my Instagram and Facebook Stories, people have asked if you dip it in pizza sauce. I say an emphatic no and my kids agree. It’s just delish on its own, the pizza sauce is so not needed at all.
If you make this in either form, tag me on Instagram and show me, I love that!
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! I just thought of it now, lol!!
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!!
Cheesy Pepperoni Quick Bread
Ingredients
- 1 whole egg, plus 1 egg yolk
- 1 1/2 cups whole milk
- 3 TBS sugar
- 3 TBS vegetable oil
- 3 cups all-purpose flour
- 3/4 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 1/4 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 and cheese 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.
Notes
Nutrition
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Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Colleen says
Fantastic, great to hear!
Lisa says
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!
Colleen says
Glad to hear it Lisa! Thanks!