Pumpkin Ice Cream Bread
It doesn't get any easier than this pumpkin bread made with just two ingredients!
Ingredients
- 3 cups pumpkin ice cream, softened/mostly melted
- 2 1/4 cups self rising flour, (see note)
Instructions
- 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 of flour chunks remain. Scoop batter into loaf pan.
- Bake for approximately 55-65 minutes until knife inserted comes out clean.
Notes
If you don't have self-rising flour, use all purpose flour and add 3 tsp baking powder and 3/4 tsp salt.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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