This hearty Peppered Whole Wheat Loaf offers a savory twist on classic pull-apart bread. Using refrigerated multigrain biscuits as a shortcut, the loaf combines the warmth of seasoned pepper and the richness of butter-flavored sprinkles. The layered texture and bold flavor make it a standout side for soups, salads, or breakfast spreads. The name “Butterloaf” hints at its rich, comforting taste. Perfect when served warm, this easy bread transforms simple ingredients into a rustic treat.
Ingredients
- 1 tbsp milk
- 1 tsp butter-flavored sprinkles
- ¼ tsp seasoned pepper ( or lemon pepper)
- 9 oz refrigerated multi-grain biscuits (8 count)
- nonstick spray (for greasing pan)
Instructions
Step 1: Prepare Topping
- In a small bowl, combine milk and butter-flavored sprinkles.
- Stir until dissolved.
- Add seasoned pepper and mix well.
Step 2: Prepare Pan
- Spray a 7½ × 3½ × 2-inch loaf pan (or 8 × 1½-inch round pan) with nonstick spray or grease lightly.
Step 3: Assemble Biscuits
- Separate biscuits and cut each in half.
- Place biscuit halves randomly in loaf pan.
- Press dough pieces together slightly to hold shape.
Step 4: Add Topping
- Pour seasoned milk mixture evenly over biscuit pieces.
Step 5: Bake
- Bake at 350°F for 20–25 minutes, or until golden brown.
- Serve warm.
Tips
- Substitute refrigerated buttermilk biscuits if multigrain is unavailable.
- Add shredded cheese to the topping for extra richness.
- Sprinkle chopped chives or green onions before baking for added color.
- Serve alongside tomato soup or chili for a comforting combo.
- Use parchment paper in the pan for easier removal.
Nutrition
Calories: 109kcalCarbohydrates: 17gProtein: 4gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.7gCholesterol: 8mgSodium: 210mgPotassium: 95mgFiber: 3gSugar: 2gVitamin A: 110IUCalcium: 45mgIron: 1.2mg
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