Ice-cream Bread

By MJH

This two-ingredient bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea.

Yield: Makes 1 (8-inch) loaf

Ingredients

• 1 pint (2 cups) ice cream, softened
• 1 1/2 cups self-rising flour

Preparation

Step 1

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8- x 4-inch loaf pan.

Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean.
Remove from pan, and cool on a wire rack.

Note: Batter may also be divided evenly between 2 greased and floured 5- x 3-inch loaf pans.
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.