Ingredients
For the Bread:
- 2 cups butter pecan ice cream melted
- 1 1/2 cups self-rising flour
For the Cinnamon Glaze:
- 3/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons heavy cream 35%
- ground pecans for garnish optional
Method
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8x4 bread pan with non-stick cooking spray. Use a piece of parchment paper to create a sling in your bread pan, with a little hanging over the sides. This will help you remove the loaf from the pan.
- In a large mixing bowl, stir together the melted ice cream with the self-rising flour. You don’t want to overmix, so do this by hand and mix only until no streaks of flour remain in the bowl. The batter will be thicker than cake mix but thinner than a usual bread dough.
- Pour the batter into your prepared pan and smooth it out evenly.
- Bake for 35-38 minutes. The top of the bread will be a beautiful golden color.
- Cool in the pan for 7-10 minutes before removing it and placing on a cooling rack to cool completely.
- Once the bread is cool, use a fork or small whisk to stir together the powdered sugar, ground cinnamon and heavy cream until you get a thick glaze. It should be easily pourable but thick enough to stay put on the top of the bread.
- Spoon the glaze over the top of the bread. Allow it to drip down the sides. If using, sprinkle some ground pecans over the top.
Nutrition
Serving: 1gCalories: 173kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 23mgPotassium: 77mgFiber: 1gSugar: 15gVitamin A: 178IUVitamin C: 0.2mgCalcium: 42mgIron: 0.2mg