Pepperoni-Olive-Mozzarella Quick Bread Aka " Pizza Loaf&

“My husband makes this often during football season:) It has a really wonderful flavor left plain, but Chris has been known to cut this into strips and lightly toast them, with a bowl of warmed pizza sauce nearby to dunk them in:)”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Generously grease a 9x5x3-inch loaf pan; coat with Parmesan cheese.
  3. In a large bowl, mix together the milk, oil, basil, red pepper flakes, and egg.
  4. Stir in the flour, baking powder, mozzarella cheese, pepperoni, olives, and the 2 tablespoons.
  5. grated Parmesan cheese; mix just until combined.
  6. Pour batter into the prepared pan; sprinkle with additional Parmesan cheese, if desired.
  7. Bake for 45-50 minutes, or until a toothpick tests out clean.
  8. Cool for 5 minutes in the pan on a wire rack before inverting.
  9. Serve warm, or cool completely.
  10. Store tightly wrapped in the refrigerator for up to 2 days.

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