Pepperoni Pizza Bread

This garlic and herb quick bread, flecked with bits of pepperoni, sun-dried tomatoes, and cheese, is perfect to serve with a soup or salad.

Pepperoni Pizza Bread
Yield: 1 loaf (16 slices) Prep 10 mins Bake 350°F 50 mins to 1 hr


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup olive oil
  • 1/2 cup pepperoni slices, diced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup shredded pizza blend cheese

Make It

1. Heat oven to 350 degrees F. Coat the bottom of an 8-1/2 x 4-1/2-inch loaf pan with nonstick spray.

2. In large bowl, whisk together flour, sugar, baking powder, garlic salt, Italian seasoning and pepper.

3. In medium-size bowl, whisk eggs, milk and olive oil until blended; stir in pepperoni, sun-dried tomatoes and cheese. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.

4. Gently scrape into pan. Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.

5. Remove pan to rack to cool 5 minutes. Run a spatula around edges. Remove bread from pan; cool on rack. Makes 1 loaf (16 slices).


  • For muffins, coat bottoms of muffin pans with nonstick cooking spray or line with muffin cup liners. For 12 standard muffins, spoon 1/4 cup batter into each cup. Bake at 400 degrees F for 15 to 20 minutes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 145, Fat, total (g): 7, chol. (mg): 33, sat. fat (g): 2, carb. (g): 15, fiber (g): 1, pro. (g): 6, sodium (mg): 273, Percent Daily Values are based on a 2,000 calorie diet.