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 I found this recipe on a website that is no longer active, but I managed to save this recipe.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. They also love Jalapeño and Cheese Cream of Wheat Bread.
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.
Also try my Jalapeño Cheese Cream of Wheat Bread!
Cream of Wheat Bread
Ingredients
- 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
Instructions
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Preheat oven to 400 degrees F
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Lightly grease a 9 inch round cake pan, square pan or 12 cup muffin pan.
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In a large bowl, combine flour, cream of wheat, sugar, salt and baking powder.
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In a large measuring cup or separate bowl, whisk together egg, milk and butter or oil.
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Pour your wet ingredients into your dry and mix just until combined.
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Pour batter into prepared pan.
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Bake in preheated oven for 15-20 minutes. Enjoy!
Asa! Thank you so much for the recipe!! It’s delicious!
You are very welcome. So glad you enjoyed it! Thanks for stopping by Sis. Monica.
WAS 🙂
Love it as bread. But how would you recommend adjusting cooking temp/time for mini muffins?
Hey Sonia! Thanks for stopping by. I would start with 7-10 minutes for mini muffins. Same Temp. My oven takes about 8-9 minutes for mini muffins and I often make them that way. Because ovens vary I would start with 7 and check until they spring back. Let me know how it turns out!
These muffins are really, really, really good! I like these with chilli the most! Yum!
As Salaam Alaikum Sis Monica! I’m not a huge fan of farina bread/muffins but I loved this recipe! Thanks so much for this recipe! I added some sharp cheddar and increased the butter and milk a tad and it was perfect as farina cheese muffins with my soup!~ Sis Saaudiah
Walaikum Salaam sis! That’s terrific! I am so glad that you enjoyed this recipe considering you’re not a huge fan. That definitely sounds great with soup. For a little kick, you can even add some jalapeños:) if you like a little spice in your life lol. Thanks for stopping by!
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I love this recipe. I just made this tonight and it will be the base for the dressing I’m making tomorrow. The texture is just right, and the taste is perfect! This will be my go-to recipe now for cream of wheat muffins. I prefer wheat flour for the muffins when eating them with my bean soup. So I’ll substitute that when for my every-day-dinner muffins. Once I went cream of wheat wheat muffins, I just couldn’t go back. Regular whole wheat muffins are fine, but I love that extra bit of chewiness the cream of wheat adds to the muffin. It doesn’t get so soft and soggy in my soup. Thank you Sister DIY for this recipe!
Thanks for stopping by and giving this recipe a try. So glad it was a success for you! I totally agree. Love the way this holds up in a bowl of bean soup for sure.