Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the long sides to easily lift the bread out later.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of your leavening.

In a separate medium mixing bowl, whisk the large eggs, whole milk, vegetable oil, and vanilla extract until everything is smooth and fully incorporated.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few small lumps are okay – do not overmix, as this can lead to a tough bread.

Gently fold in 1 cup of the Fruity Pebbles cereal into the batter until evenly distributed. Try not to crush the cereal too much.

Pour the batter into your prepared loaf pan, spreading it evenly. Sprinkle the remaining 0.5 cup of Fruity Pebbles cereal over the top of the batter. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.

Let the bread cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Slicing it while still warm is tempting, but a completely cooled quick bread slices much cleaner.