Fruity Pebbles Breakfast Bread

Fruity Pebbles Breakfast Bread is the kind of bake that brightens any morning with its bursts of color and nostalgic cereal flavor. I started making this on slow weekends when my kids craved something fun but not too fussy. It is unbelievably easy to whip up and always brings big smiles to the breakfast table.

The first time I baked this bread I could hardly wait for it to cool. That fruity aroma had everyone circling the kitchen and asking for a second slice before I finished slicing the first.

Ingredients

• Granulated sugar: Adds sweetness and helps with a soft tender crumb. Look for fine white sugar for a smoother mix.
• Plain Greek yogurt: Keeps the bread moist and adds a slight tang. Go for full fat if you want richness.
• Vegetable oil or unsweetened applesauce: Both add moisture and tenderness without overpowering flavor. Applesauce is a good low fat swap.
• Large eggs: Bind everything together and give structure. Use fresh eggs for best rise and flavor.
• Pure vanilla extract: Enhances the cereal flavor. Choose real vanilla for better taste.
• Salt: Balances the sweetness and sharpens flavors. Fine salt dissolves easily in batter.
• Baking powder: Lifts and makes the bread fluffy. Make sure yours is fresh for optimal rise.
• All-purpose flour: The structure of the bread. Use unbleached for best results.
• Fruity Pebbles or any colorful cereal: Adds crunch and color for both fun and texture. Make sure the cereal is fresh and crisp.

Step-by-Step Instructions

Prepare the Oven:

Set your oven to three hundred fifty degrees so it is fully preheated by the time your batter is ready. This ensures your bread bakes evenly and rises nicely.

Mix the Wet Ingredients:

In a large bowl whisk together the sugar, oil or applesauce, Greek yogurt, eggs, and vanilla until the mixture is totally smooth. This step makes the crumb soft so really give it a thorough mix.

Add the Dry Ingredients:

Sprinkle in the salt, baking powder, and flour. Gradually mix just until everything is combined and the batter is not lumpy. Over mixing could toughen the bread.

Fold in the Cereal:

Gently add in the Fruity Pebbles cereal. Stir slowly so you do not crush the pieces too much. You want to keep the colors vibrant and crunchy bits in every bite.

Prepare the Pan:

Coat a loaf pan well with nonstick spray to prevent sticking. Make sure you get all the corners so the bread releases cleanly.

Add Batter and Cereal Topping:

Pour the batter into your prepared loaf pan. Level the top with a spatula for an even bake. Sprinkle about a handful of cereal on top for a cheerful crispy crust.

Bake:

Put the loaf pan in the center of the oven. Bake for forty five to fifty five minutes. Check for doneness by inserting a toothpick in the center—it should come out almost clean with only a few moist crumbs.

Cool and Serve:

Let the bread cool completely in the pan before slicing. This helps lock in moisture and hold the crumb together. Enjoy with a cold glass of milk or a warm beverage.

My favorite thing about this recipe is the way Fruity Pebbles keep their bright colors after baking. They always remind me of when my little one first tried to help with stirring and wound up with more cereal in his mouth than in the bowl. That memory still makes me smile every time I bake this bread.

Storage Tips

Store your Fruity Pebbles Breakfast Bread tightly wrapped at room temperature for up to three days. For longer freshness keep it in the fridge where it will stay moist for about a week. Always let the loaf come to room temperature or give it a quick warm up in the microwave before serving. Cold bread tends to taste less sweet by comparison.

Ingredient Substitutions

If you do not have Greek yogurt, sour cream will give similar moistness. For a dairy free version, use a plain plant based yogurt. For the oil, try using melted coconut oil for a subtle coconut note. I sometimes swap in Honey Nut Cheerios or Cocoa Pebbles for a different cereal twist, which is always a hit with the kids.

Serving Suggestions

Cut thick slices and pile on the breakfast table with cold milk or hot cocoa. For brunch, spread with a little softened cream cheese or butter. I also love making mini loaves with this batter—it makes a whimsical birthday breakfast when topped with a tiny candle. Just be sure to check doneness early as mini loaves bake faster.

A quick note about leftovers: This bread is so good toasted the next day with a touch of butter. The bits of cereal on top get even crispier, making every bite feel like a little party.

Foire aux questions sur la recette

→ Can I use a different cereal instead of Fruity Pebbles?

Yes, any colorful or puffed cereal works similarly, though flavor and texture may vary slightly.

→ Is applesauce a good oil substitute?

Unsweetened applesauce keeps the bread moist and light while reducing fat. Use it in equal measure for a lighter result.

→ How do I prevent the cereal from getting soggy?

Gently fold the cereal in right before baking and avoid overmixing to help keep pieces intact.

→ Can I make this loaf ahead of time?

Absolutely. Store the bread tightly wrapped at room temperature for up to two days to maintain freshness.

→ What pan size is best to use?

A standard 9x5-inch loaf pan is ideal, ensuring an even bake and perfect slice thickness.