Cheesy Pepperoni Pizza Beer Bread
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Cheesy Pepperoni Pizza Beer Bread is a scrumptious fusion of your favorite pepperoni pizza and a simple no-rise beer bread. All in one delicious and incredibly simple recipe!
I have been having so much fun with food this week. Yummy trifles, bites, poppers and bread. I love taking 2 of our favorite foods and transforming them into one spectacular dish.
Table of Contents
Cheesy Pepperoni Pizza Beer Bread
That is exactly what you see. Quick and easy beer bread and cheesy pepperoni pizza have come together in the Cheesy Pepperoni Pizza Beer Bread.
It is packed with Italian seasoning, pepperoni and cheese. It is prepared before the oven is even preheated.
This bread is loaded with cheese and mini pepperoni are scatted throughout each slice. It has a crisp exterior and moist and delicious inside.
Enjoy!
With love from our simple kitchen to yours.
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350°F oven for about 10 minutes.
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Cheesy Pepperoni Pizza Beer Bread
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 cups shredded Italian cheese blend, divided
- 5 tablespoons extra-virgin olive oil, divided
- 12 ounce bottle of beer (I used Blue Moon)
- 5 ounce package mini pepperoni
Instructions
- Preheat oven to 350°F. Spray a 9″x5″ bread pan with cooking spray or grease with olive oil. Set aside.
- In a large bowl, combine flour, sugar, baking powder, seasoning, garlic and salt with a whisk. Add cheese and pepperoni. Stir to combine.
- Make a well in the center and add beer and 4 tablespoons olive oil. Stir mixture with a spoon until combined.
- Pour mixture into prepared bread pan. Add remaining pepperoni on top.
- Bake for 30 minutes. Remove from oven and drizzle remaining oil over the top. Bake for an additional 30-35 minutes or until browned on top and loaf thumps when you tap the top.
- Remove to a wire cooling rack and allow bread to cool for 5 minutes.
- Remove from pan and allow to cool completely on a wire rack.
- You can brush with more olive oil if you choose.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Yum!!
Looks delicious. Had planned on doing tonight, but I like weighing out the flour. I see more consistent and reproducible results; volume measures are just too variable. Any ideas on how much flour you use?
I used a dip and scoop, which I believe is 125 grams per cup. Hope that helps! Enjoy and let us know how it goes.
I bet the house smells ridiculously good when this is baking!
Thanks for sharing your recipe. I would love to try this at home together with my kids…they really love pizza and I think they will love pizza munchies.
great receipe wife and i have fixed quite a few of your receipes and have loved them all! THANK YOU and may God continue to Bless You
My husband could hardly wait for this to come out of the oven! I think the neighbors could smell it baking LOL Everyone loved it!
Could I use cooked bulk Italian sausage instead of pepperoni? My hubby doesn’t like it!