Ice Cream Bread

 

Quick bread

Ice Cream Bread

As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a dry measuring cup. Add all-purpose flour to measure 3/4 cup.

Vegetable oil spray

3/4 cup self-rising flour (see note above)

1 tablespoon sugar

1 cup ice cream, softened at room temperature for 30 minutes

Heat oven to 350 degrees. Spray a mini loaf pan (53/4 by 3 by 2 inches) with oil.

In a small bowl, stir the flour and sugar into the ice cream. Transfer batter to prepared pan.

Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 6 slices.

Source: Adapted from tasteofhome.com.

Per slice: 217 calories (17 percent from fat), 4 g fat (2 g saturated), 18 g carbohydrates, 3 g protein, 217 mg sodium, 8 mg cholesterol, trace fiber.

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