Cheesy Pepperoni Pizza Quick Bread

Pizza night is always a happy night in our house and as I was rummaging through the refrigerator a few nights ago I saw a nice bag of pepperoni just begging to be used. Because we make pizza all the time, I was in the mood to mix things up a bit and this fun quick bread was just what I needed to jazz up the pizza we have so often. Now I just need to get my husband off my back about getting “all natural” low- fat pepperonis. ๐Ÿ™‚  Baby steps hon.

I was quite shocked after I cut into this pizza bread to find distinct swirls of marinara and bits of pepperoni within the bread. I love the contrasting colors. Slice and serve with a fresh crisp salad. Enjoy!

Here’s your line-up of ingredients:  my mistake, I left out a jar of Italian Seasoning from the above photo ๐Ÿ™‚


Add all ingredients–except the marinara–into the mixer in no particular order however, I started with the flour.


Then the seasonings and eggs.


Oil and buttermilk.


PepperoniTime for pepperoni!


Cut each pepperoni into fourths ๐Ÿ™‚


Time for the cheeses!


Mix, mix, mix!


Pour half of the batter into a  bread pan. The one I used measures 9x5x2 3/4-inches.


Top evenly with marinara.


Like so ๐Ÿ™‚


Add the rest of the batter over the marinara.


Top with more Parmesan!


….and some Italian Seasoning!


Time to bake, 350 degrees F. 45-55 minutes.


How gorgeous is that?!


Let cool for 30 minutes, slice and EAT!



Cheesy Pepperoni Pizza Quick Bread

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

1/4 cup shredded Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

1. Preheat oven to 350 degrees F. and spray small bread pan with non-stick cooking spray.

2. Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined. Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches. Top evenly with marinara sauce then pour remaining batter over sauce. Top with Italian seasoning and additional Parmesan cheese. Bake for 45-55 minutes or until toothpick comes clean from center. Let cool for 30 minutes before removing from pan. Slice and serve warm or room temperature.

Makes 8 servings


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116 Responses
  1. I saw a pepperoni dip yesterday and now this…I guess pepperoni is calling my name as well. It looks so good, I can’t wait to try this! Thanks for another great recipe ๐Ÿ™‚

  2. Wow! This is such a great idea! I am a cheese and pepperoni fiend, so this really speaks to me. It looks wonderful! Thank you for sharing this ๐Ÿ™‚

  3. My boyfriend and I just started making our own pizza and this looks like it might have to be next on the agenda! Wow, that bread looks like cheesey-amazingness!

  4. yeni

    This looks yummy and very versatile. I’d make one with pepperoni, and another with diced chicken or even a veggie version. What an easy recipe! I think even my picky 3yo will enjoy this. Thanks!

  5. alexis

    This looks so good. I have a question … I only have a larger bread pan (9 x5), so if I doubled the recipe, do you think that would work? And would you change the time/temp? Thanks!

    1. Hi Alexis,
      I just looked and my bread pan is 9x5x2 3/4 so looks like you will be fine, no doubling necessary ๐Ÿ™‚ Hope you enjoy!

  6. Hollie Rudnicki

    OK… this is WAAAYYY easier and faster than my every Friday night homade pizza dough. I spend about 3 hours preparing for our family pizza nights. I just might have to change things up a bit! thanks ๐Ÿ™‚

  7. Erica

    what do you consider a “small bread pan”? (Measurement-wise, that is)

    Also – is buttermilk just for “extra tasty-ness”? I never have buttermilk on hand and I hesitate to buy a container for just one recipe. Can regular milk substitute? Or is there a “baking chemistry” reason that necessitates the buttermilk?

    1. Hi Erica,
      Thanks for asking, I will go add the exact measurement of the bread pan to the recipe. It is 9x5x2 3/4. I wouldn’t substitute the buttermilk, it is a must for the recipe ๐Ÿ™‚

      1. DEANNA

        you can make your own buttermilk….take your regular milk…and add 1 tablespoon of Vinegar or lemon juice! Super easy…and this way you don’thave to have buttermilk on hand!

  8. Iยดve never made Pizza bread. And this looks sooo… delicious! My daughter will love it! Thanks for this great recipe!


  9. Renee

    Thanks so much for posting this recipe. The minute I saw it this morning I knew what we were having for dinner. Pizza bread and a ceasar salad were perfect together. My family gave it rave reviews. It a keeper for sure.

  10. Oh my goodness, this looks so delish! I want this right now! Thanks so much for introducing me to this bread. I cannot wait to make it!
    Scissors & SPatulas

  11. Oh, my goodness!!! This recipe was such a hit with Papa Dukes (my husband)! I made this recipe last night, and he was excited to bring the leftovers to work for lunch today. I hope you don’t mind, but I posted your recipe on my new blog. Of course, I gave you credit! ๐Ÿ™‚

  12. Oh, my goodness! I forgot to mention that I had to substitute some of the ingredients. I didn’t have marinara sauce, so I used pizza sauce and I didn’t have shredded parmesan cheese, so I used a combination of monterey and Swiss cheese. I have been trying to clean out my cupboards, freezer and refrigerator. Papa Dukes still loved it. Girl, your recipes are THE BEST!!! I have all my friends using them! ๐Ÿ™‚

  13. Jennifer

    I used to buy the most amazing Asiago Pesto bread at a co-op and I’m wondering if this recipe could serve to help me re-create that — looks amazing!

  14. Oh yum! This looks amazing Jenny! I’m drooling all the way over in China right now wishing I had my kitchen close by so I could try this recipe. ๐Ÿ™‚ It’s on my list to make as soon as I get home.

  15. I have to tell you, I made this yesterday with a couple of changes. I didn’t have any shredded Parmesan so I mixed some grated Parmesan and Mozzarella instead. It turned out divine. Thank you for the wonderful easy recipe.

  16. Wow, your recipes look absolutely amazingly delicious! I seriously just scrolled down to the past few months and am practically drooling on my keyboard. I’ve been trying to eat healthier lately, but this blog kind of reminds me that it’s okay and even good to indulge sometimes–especially in something so satisfying and delicious! Adding “stuffed cookies” to my to-cook list now ๐Ÿ™‚

  17. This looks awesome! We love pizza nights at our house, but this looks like such a fun and tasty alternative. Hubby isn’t a huge pepperoni fan so I think I might try it with a little crumbled sausage mixed in as well, or maybe half pepperoni on one side half sausage on the other – I have a feeling it will come out great no matter what! Good bread and cheese and some savory fillings… yumm!!

  18. It’s spring soccer season, and we spend 4 nights a week at the soccer field during dinner time. This looks like a PERFECT traveling meal to add to my “simple picnic dinner” repertoire. I’ve been searching and searching for more ideas. Thank you!

  19. Kellie

    I just made this and I checked it at 45 minutes and it was already too done! Bummer! I haven’t tried it yet because it’s still cooling but I wish I would have checked it earlier! Hopefully it still tastes great!

  20. Jaimee

    Maybe a dumb question here…do you need a stand mixer with that kind of attachment or can you just use a regular hand mixer with standard beaters?

  21. This was a really fun meal. If I were to make it a second time, I would layer most of the cheese with the tomato sauce instead of mixing it in with the bread and tone down the black pepper just a little. And it worked well using whole-wheat flour!

  22. AshleysMommy

    We made this tonight and it was a huge hit. Next time I will use mini-pepperonis, as they’re about the same size as quartered pepperonis. I was imagining other possibilities as well, like Pesto and Chicken and Feta – I can’t wait to experiment. Thanks for another great recipe!

  23. Joanna

    Very good- and I even burnt mine! Subbed ham, olives and red peppers for the pepperoni. Good, versitle recipe! Thanks!

  24. Diana

    Girl… This bread is awesome.. I made it for a Mary Kay Party I had and it was the hit of the party… I used the mini turkey pepperoni and it worked out great..
    I will be doing different varietys for my kids and hubby to try cause he is the picky one..
    Thanks for the great recipe…

  25. Ann Thayer

    Do you think this would be suitable to make in mini muffin pans for a popable treat? Having a baby shower soon and thought it would work on the menue if I can make it that way. Thanks, am anxious to try either way.

  26. Hi there! I have a quick question – is it really only ONE cup of flour for this recipe? My batter looked so runny I ended up adding an extra half cup – just wanted to check. Just found your website and LOVE it! Thanks so much!

  27. Hi! I recently tried this recipe for a craft night I had with some wives. It was a huge hit. Everyone was asking for the recipe, so I sent them over to your blog. I could barely save a piece for my husband! Thanks for a recipe I can add to my repertoire!

  28. Olivia

    We’ve made this twice now and it’s absolutely delicious!! Thank you for creating this mouth watering easy recipe that the whole family can like!

  29. Callie

    Made the bread this weekend it was gone in a flash!!! Love the quickness and ease of this recipe. I’ll be making it frequently and possibly switching up the “toppings” for the pizza. Also thinking about making this in a muffin tin for cute little one serving pizza snacks! Love your ideas, thanks for the recipe ๐Ÿ™‚

  30. Mary K

    Made this tonight after seeing it on Our 11 yr. old grandson loved it and said it was “brilliant!” An unusual way of describing food, but I totally agree with him. Delicious! And brilliant!

  31. Diane

    Sooo I sort of want to make these into little pizza muffins to make them easier to bring to a party. Any suggestions on how much to decrease the cooking time? Another alternative would be to make it the night before. Does it keep pretty well? Could I reheat it in the oven a little before leaving? (I usually only reheat in the microwave, but I imagine the oven would be better suited for this particular task.)

    Thanks for your ideas!

  32. Raila

    normally I see recipes like this with no comment on anyone that tried it. Usually when I try recipes it looks and tastes NOTHING like it. But this however was wonderful! I just made it myself and it was delicious and super easy to make. And this comes straight from the mouth of a woman that usually fails at making slice and bake cookies!

    The only thing I did differently was use turkey pepperoni to cut down on the oil factor and I added a sprinkle of garlic powder on top before baking. Overall I recommend everyone to try. It tastes just as good as it looks =)

  33. mary

    I found a 1/2 cup of sauce is too much. The bread was vert soggy. Your photo of the sauce does not look like 1/2 cup. My sauce completly covereed the 1st layer of dough, so maybe there is a misprint. I almost didnt serve it

  34. Becca

    This bread was so easy to make and very delicious as well. It tasted just like cheesy bread sticks. I would make it again, but i would double the recipe to make more.

  35. Amy

    How do you get your bread out of the pan? My husband tried tipping it upside down and just the top half of the bread came out. I don’t really have experience making this type of thing!

  36. Wow, that looks so tasty! Nice job. I made one almost identical not too long ago, but I used haha duck sausage. It was smoked. Very different, but very scruptuous.

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