Ice Cream Bread

I recently bought a Follette Pottery Dish that came with a recipe for Ice Cream Bread. This pottery is made in Louisiana and every piece comes with a recipe. I've been curious about this "ice cream bread". On my way home from Portland today I stopped at Trader Joes and bought a quart of their famous pumpkin ice cream (if you haven't tried this- you must. It is fabulous!). Decided I would make the ice cream bread with pumpkin ice cream! It is fabulous. Very, very moist and flavorful with the chewy texture of bread. So easy to make. Looking forward to trying it with other flavors of ice cream. I think it would be very good served warm with vanilla ice cream or fresh whipped cream.

Ice Cream Bread

1 pint of your favorite flavor ice cream, softened
1 1/2 cups self-rising flour (you can make this self rising flour by adding 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt and thoroughly mixing it to it is evenly distributed)

1. Grease a small baking dish, about quart size or less.
2. Stir ice cream and flour together. Pour into baking dish.
3. Place in a cool oven. Turn heat on to 350 degrees and bake for about 40-45 minutes.
4. Cool and cut into squares.