Pecan Ice Cream Bread is a soft quick bread that is made with butter pecan ice cream, self-rising flour, and chopped pecans, topped with homemade maple butter. Check out my other Quick Bread recipes here.
Pecan Ice Cream Bread
With just three ingredients and no yeast used in the recipe, this is definitely a quick bread. It can be quickly made and quickly eaten, that is for sure! Yes, it is flavorful with some butter spread on top. But, the flavor really is enhanced with the added homemade maple butter. So, don’t leave that part out!
Ice Cream Bread Ingredients
With just three ingredients, there really is no excuse not to try this bread. Plus, you will have leftover butter pecan ice cream to indulge in later!
Butter Pecan Ice Cream: Let the ice cream sit out a bit to soften it. This will make it easier to mix with the flour, and you don’t want to overmix. Be sure to use full-fat ice cream for the best results.
Self-rising Flour: It is important that you use self-rising flour. Self-rising flour actually has baking powder and salt in it, which is why those ingredients are not listed in the recipe. It also has a much lower protein level compared to all-purpose flour.
If you don’t happen to have self-rising flour on hand, you can make your own! The recipe is simple.
- 2 cup flours
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Just whisk everything together in a bowl and use it for this recipe. (Ingredient amounts are for making 2 cups of flour, so you will have half a cup leftover.)
Pecans: There is no need to roast the nuts for this recipe; just chop up some pecans and you are good to go! You could also leave a few pecans whole. The nuts will be in and on top of the bread. However, you do not need to add nuts if the pecans in the ice cream are enough for you.
How to Make Pecan Ice Cream Bread
I scream, you scream, we all scream for ice cream…bread! This bread is really easy to make. The hardest part of this recipe is not eating the ice cream as it sits out to soften. So, preheat the oven to 350°F and spray an 8×4-inch loaf pan with cooking spray. Once the ice cream has softened, combine it with the self-rising flour in a large bowl.
Next, fold in about a half cup of the chopped and whole pecans. Place the ice cream, flour, and nut mixture into the prepared loaf pan. Sprinkle the remaining pecans on top of the loaf. Finally, bake the bread for 50-55 minutes. The bread is done when an inserted toothpick comes out with a few crumbs on it. Let the bread cool before cutting and serving. You can also toast this bread. Store the baked bread in an airtight container, at room temperature, for up to three days.
Homemade Maple Butter
Why maple butter? A couple of reasons. This bread is not a sweet bread. I know that may be hard to believe, but the final flavor of the baked bread is more on the savory side. I could not get my head around this and opted to make some maple butter to add. If you want the bread to lend itself to the sweeter side of life, I highly recommend a sweet butter!
The recipe could not be easier! You just take some butter, add some brown sugar, cinnamon, and maple syrup, and add it to your stand mixer (or handheld mixer). Mix together and chill until ready to use.
Can I Use Different Flavors of Ice Cream?
YES! Once you see how easy and delicious this recipe is, have fun with different flavors of ice cream. The options are endless; just get some ice cream (any flavor) and keep some self-rising flour on hand! And, add some toppings if you want to, like sprinkles, chocolate chips, and more nuts.
Looking for More Quick Bread Recipes?
Old Fashioned Buttermilk Sweet Bread
- 3 cups butter pecan ice cream, softened
- 1½ cups (187.5g) self-rising flour
- ¾ cup pecans, chopped and divided
- 1 cup (2 sticks or 227g) unsalted butter
- ¼ cup (50g) brown sugar
- ¼ cup (85g) pure maple syrup
- 1 teaspoon ground cinnamon
Preheat oven to 350°F. Spray an 8×4-inch loaf pan with nonstick cooking spray. Set aside.
In a large bowl, combine the ice cream, flour, and ½ cup of the pecans. Mix well.
Place ice cream, flour, and pecan mixture into the prepared loaf pan. Sprinkle the remaining chopped pecans on top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Let cool completely. Slice and serve topped with maple butter.
In the bowl of a stand mixer, mix together the butter, brown sugar, maple syrup, and cinnamon until well blended (about 5 minutes) on medium-high speed.
Remove the maple butter from the bowl and drop it onto a clean piece of plastic wrap. Wrap the butter tightly and let it chill in the refrigerator for at least 30 minutes.
For storage, cover with plastic wrap or waxed paper and store in the refrigerator for up to 1 week. You can also place it in a sealable container or jar for storage.