Ice-cream Bread

Southern Living
Ice-cream BreadRecipe
This two-ingredient bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea. If you are lucky enough to have leftovers, toast a few slices for breakfast and serve with butter and jam.
Makes 1 (8-inch) loaf

Ingredients

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1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour

Preparation

Prep: 5 Minutes
Bake: 45 Minutes

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8- x 4-inch loaf pan.

Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.

Note: Batter may also be divided evenly between 2 greased and floured 5- x 3-inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.

Created date

October 2005