Cream of Wheat bread was the first bread recipe I ever made and I still make it to this day. It’s amazing, especially with chili or navy bean soup. I found this recipe on a website that is no longer active, but I managed to save this recipe.
I love Cream of Wheat. Growing up, we often had Cream of Wheat for breakfast and now I feed it to my children. They love it with maple syrup and a splash of milk.
Cream of Wheat bread is a favorite among my little ones. When they were younger, they would even eat it crumbled in a bowl with just enough milk to moisten it. So good. Who knew you could make bread with Cream of Wheat??
This recipe is super easy. Simply combine your dry, add your wet.
Today I am making it in an 8X8 square pan, but I also make these into muffins or use my 9 inch circle cake pans when I want slices. The recipe will yield 12 standard size muffins.
Bake for 15 minutes in a 400 degree oven.
This Cream of Wheat bread comes out perfect every time.
Check out the crumb on these!
It calls for 1/2 cup of brown sugar, but you can use any sugar you like and you can even cut the sugar down for a lightly sweetened bread.
The only thing that makes Cream of Wheat bread better is a nice hearty bowl of Navy Bean Soup.
Your family is going to love this bread.
Cream of Wheat Bread
- 1 cup flour
- 3/4 cup Cream of Wheat Farina
- 1/2 cup brown sugar
- 3/4 teaspoon of salt
- 2 1/2 teaspoons baking powder
- 1 egg
- 3/4 cup milk or water
- 1/3 cup vegetable oil or melted butter
Preheat oven to 400 degrees F
Lightly grease a 9 inch round cake pan, square pan or 12 cup muffin pan.
In a large bowl, combine flour, cream of wheat, sugar, salt and baking powder.
In a large measuring cup or separate bowl, whisk together egg, milk and butter or oil.
Pour your wet ingredients into your dry and mix just until combined.
Pour batter into prepared pan.
Bake in preheated oven for 15-20 minutes. Enjoy!