2 Ingredient Pumpkin Ice Cream Bread
A super easy 2-ingredient pumpkin bread made with ice cream! This soft and fall-spiced quick bread is the easiest bread I’ve ever made and one of my favorite fall treats.
Sometimes recipes look almost too good to be true, like ice cream bread. I remember the first time I made an ice cream bread and my expectations were very, very low. Two ingredient bread made with ice cream? I didn’t think it would turn out as good as promised.
I was wrong, of course, and learned that it is possible to make a tasty, fall spice bread with just two ingredients and the good news is that it tastes delicious. You’d never guess it was made with just ice cream and flour.
What is Ice Cream Bread?
Ice cream bread is just what it sounds like – bread made with ice cream and self-rising flour. It works because the ice cream has the eggs, dairy fat and sugar while the self-rising flour is a combination of all-purpose flour, baking powder, and salt. With those two ingredients, you have everything you need to make a quick bread.
What I love about ice cream bread is that you can create all kinds of different bread depending on the flavor you want. In this case, I used some Trader Joe’s premium pumpkin ice cream that I picked up in my latest Trader Joe’s haul. I’ve loved that ice cream since I first tried it last year and it was hard to part with half of it to make this bread!
But it was worth it because this pumpkin ice cream bread is soft, full of pumpkin pie spices, and just a little bit sweet.
How to Make Ice Cream Bread
This pumpkin bread is so easy I’m sure you will have the recipe memorized by the end of this post – here’s what you need:
- 3 cups mostly melted pumpkin ice cream
- 2 ¼ cups self-rising flour
Just stir the two together until smooth, pour it into a loaf pan, and bake the bread for 55 to 65 minutes at 350°F.
Tips for Making Ice Cream Bread
It’s important to use premium ice cream that contains eggs for this bread. Premium ice cream also has a higher fat content and that, including the eggs in the ice cream, are necessary for the bread to turn out right.
You also want to make sure the ice cream is very soft. This will make it easier to combine it with the flour. You can leave the ice cream out at room temperature to soften it, or just pop it in the microwave and melt it at 10 to 15-minute intervals, stirring in between each.
If you don’t have self-rising flour you can make your own. Just whisk together 2 ¼ cups all-purpose flour with 3 teaspoons of baking powder and ¾ teaspoon of salt.
Since making this pumpkin ice cream bread I’ve also made Chocolate Ice Cream Cake and a Chocolate Ice Cream Mug Cake.
- 3 cups of premium pumpkin ice cream softened/mostly melted (see note)
- 2 1/4 cups self rising flour If you dont have self rising flour, use all purpose flour and add 3 tsp baking powder and 3/4 tsp salt
Preheat oven to 350°F. Grease a 9 x 5 loaf pan.
In a large bowl, mix softened ice cream and flour with large wooden spoon until combined and no ice cream or flour chunks remain. Scoop batter into loaf pan. Bake for approximately 55-65 minutes until knife inserted comes out clean.
All images and content are © Kirbie's Cravings.
It's important to use premium ice cream that contains eggs for this bread. Premium ice cream also has a higher fat content and that, including the eggs in the ice cream, are necessary for the bread to turn out right.
Slightly adapted from recipe found on Newlyweds who adapted it from Cooking with Libbey