Fruity Pebbles Sourdough Breakfast Bread

Fruity Pebbles Sourdough Breakfast Bread is a unique and playful twist on traditional Sourdough, combining the tangy flavor of sourdough with the sweet and fruity taste of Fruity Pebbles cereal. Furthermore, this unconventional bread creation adds a burst of color and a hint of nostalgia to your usual Sourdough experience.

Fruity Pebbles Sourdough Bread offers a fun and whimsical option for those looking to explore unconventional flavor combinations. Likewise, it’s a great conversation starter and a creative way to enjoy the nostalgic taste of a popular childhood cereal in a more sophisticated form.

Whether toasted with butter or used for unique sandwiches, this bread is sure to bring a smile to those who appreciate the fusion of sweet and savory flavors.

Fruity Pebbles Sourdough Breakfast Bread Ingredients

For the Fruity Pebbles Sourdough Breakfast Bread

• Coconut Sugar
• Greek Yogurt
• Almond Malk
• Avocado Oil
• Mexican Vanilla
• Pink Salt
• Sourdough Discard
• Organic Bread Flour
• Fruity Pebbles Cereal

For the Cream Cheese Drizzle

• Cream Cheese
• Butter, Room
• Mexican Vanilla
• Powdered Sugar
• Almond Malk
• Fruity Pebbles Cereal

Crafting the Fruity Pebbles Sourdough Breakfast Bread Batter

1. First, in a large mixing bowl, combine the sugar, oil, yogurt, dairy-free milk, vanilla, and Sourdough Starter. Mix using a Dough Whisk or fork until smooth.
2. Next, add the salt and flour. Mix until smooth.
3. Then, carefully fold in the Fruity Pebbles cereal using a silicone spatula.
4. Next, allow the batter to sit at room temperature for about 30 minutes.
   • Note: This allows for the Sourdough Starter to ferment the batter just a bit before baking.
5. Finally, the Fruity Pebbles Sourdough Breakfast Bread batter is ready!

Combine the Sugar and Wet Ingredients in a Bowl

Add the Salt and Flour; Mix Until Smooth

Fold in the Fruity Pebbles Cereal

Let the Batter Sit for 30 Minutes

The Fruity Pebbles Sourdough Breakfast Bread is Ready!

Baking the Fruity Pebbles Sourdough Breakfast Bread

1. Preheat the oven to 350 degrees Fahrenheit.
2. Next, spray a loaf pan using Avocado Oil and lightly dust it with flour.
   • Note: Alternatively, you can insert an oversized sheet of parchment paper to easily remove the baked bread.
3. Then, pour the batter into the prepared loaf pan.
4. Next, tap the pan to eliminate bubbles which will allow for a more even bake.
5. Then, bake the loaf for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
6. Next, remove the baked bread from the oven. Remove it from the loaf pan and place it onto a wire rack.
7. Finally, let the bread cool to room temperature before glazing it.

Pour the Batter Into the Prepared Loaf Pan

Bake for 45-60 Minutes

Let the Baked Bread Cool on a Wire Rack

Mixing Up the Glaze

1. While the bread is baking, mix up the glaze.
2. Next, combine the cream cheese and butter using a hand mixer or a Kitchen Aid Stand Mixer fitted with a Paddle attachment. Cream until smooth.
3. Then, add the vanilla, powdered sugar, and Almond Malk. Mix until you’ve reached the desired consistency.
   • Note: For a thinner glaze, add more dairy-free milk; for a thicker glaze, add more powdered sugar.
4. Finally, set the glaze aside until the bread has cooled to room temperature.

Beat the Cream Cheese and Butter Until Smooth

Add the Vanilla, Powdered Sugar, and Almond Malk

Serving the Fruity Pebbles Sourdough Breakfast Bread

1. Once the Fruity Pebbles Sourdough Breakfast Bread has cooled to room temperature, place a sheet of parchment paper beneath the wire rack.
2. Next, using a spoon, carefully drizzle the glaze over the top of the bread.
   • Note: You can also put the glaze in a plastic bag fitted with a piping tip, and pipe it onto the bread.
3. Then, sprinkle Fruity Pebbles cereal over the top of the glaze.
4. Finally, slice the bread using a Serrated Knife and serve immediately!

Place a Sheet of Parchment Paper Beneath the Wire Rack

Drizzle the Glaze Over the Top of the Bread

Sprinkle the Fruity Pebbles On Top

Slice and Serve the Fruity Pebbles Sourdough Breakfast Bread

Storing the Fruity Pebbles Sourdough Breakfast Bread

The Fruity Pebbles Sourdough Breakfast Bread is best served the day it’s made. However, if you do have leftovers, I’d recommend storing them, sliced, in an airtight container and the refrigerator for up to 3 days.

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Fruity Pebbles Sourdough Breakfast Bread

Yield: 1 Loaf

Prep Time: 5 minutes

Cook Time: 50 minutes

Additional Time: 20 minutes

Total Time: 1 hour 15 minutes

Fruity Pebbles Sourdough Breakfast Bread is a unique and playful twist on traditional Sourdough, combining the tangy flavor of sourdough with the sweet and fruity taste of Fruity Pebbles cereal. Furthermore, this unconventional bread creation adds a burst of color and a hint of nostalgia to your usual Sourdough experience.

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Ingredients

Fruity Pebbles Sourdough Breakfast Bread

• 3/4 c. Coconut Sugar
• 1 c. Greek Yogurt
• 1/2 c. Almond Malk
• 1/2 c. Avocado Oil
• 1/2 tsp. Mexican Vanilla
• 1/2 tsp. Pink Salt
• 1/2 c. Sourdough Discard
• 1 1/2 c. Organic Bread Flour
• 2 c. Fruity Pebbles Cereal

Cream Cheese Glaze

• 4 oz. Cream Cheese, Room Temperature
• 2 tbsp. Butter, Room Temperature
• 1 tsp. Mexican Vanilla
• 1/2 c. Powdered Sugar, Sifted
• 2 tbsp. Almond Malk
• 2-3 tbsp. Fruity Pebbles Cereal (Garnish)

Instructions

Creating the Fruity Pebbles Sourdough Breakfast Loaf Batter

1. First, in a large mixing bowl, combine the sugar, oil, yogurt, dairy-free milk, vanilla, and Sourdough Starter. Mix using a Dough Whisk or fork until smooth.
2. Next, add the salt and flour. Mix until smooth.
3. Then, carefully fold in the Fruity Pebbles cereal using a silicone spatula.
4. Next, allow the batter to sit at room temperature for about 30 minutes. (Note: This allows for the Sourdough Starter to ferment the batter just a bit before baking).
5. Finally, the Fruity Pebbles Sourdough Breakfast Bread batter is ready!

Baking the Fruity Pebbles Sourdough Breakfast Loaf

1. Preheat the oven to 350 degrees Fahrenheit.
2. Next, spray a loaf pan using Avocado Oil and lightly dust it with flour. (Note: Alternatively, you can insert an oversized sheet of parchment paper to easily remove the baked bread).
3. Then, pour the batter into the prepared loaf pan.
4. Next, tap the pan to eliminate bubbles which will allow for a more even bake.
5. Then, bake the loaf for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
6. Next, remove the baked bread from the oven. Remove it from the loaf pan and place it onto a wire rack.
7. Finally, let the bread cool to room temperature before glazing it.

Mixing Up the Glaze

1. While the bread is baking, mix up the glaze.
2. Next, combine the cream cheese and butter using a hand mixer or a Kitchen Aid Stand Mixer fitted with a Paddle attachment. Cream until smooth.
3. Then, add the vanilla, powdered sugar, and Almond Malk. Mix until you've reached the desired consistency.
4. Note: For a thinner glaze, add more dairy-free milk; for a thicker glaze, add more powdered sugar.
5. Finally, set the glaze aside until the bread has cooled to room temperature.

Serving the Fruity Pebbles Sourdough Breakfast Bread

1. Once the Fruity Pebbles Sourdough Breakfast Bread has cooled to room temperature, place a sheet of parchment paper beneath the wire rack.
2. Next, using a spoon, carefully drizzle the glaze over the top of the bread. (Note: You can also put the glaze in a plastic bag fitted with a piping tip, and pipe it onto the bread).
3. Then, sprinkle Fruity Pebbles cereal over the top of the glaze.
4. Finally, slice the bread using a Serrated Knife and serve immediately!

Notes

The Fruity Pebbles Sourdough Breakfast Bread is best served the day it's made. However, if you do have leftovers, I'd recommend storing them, sliced, in an airtight container and the refrigerator for up to 3 days.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 12mgSodium: 175mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 5g