Mimosa Bread

Oh Hey Y’all.

If you’ve listened to past episodes (and if you haven’t, go get on that immediately), you know that I love a good tailgate. I mean…

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I’ll take any reason to set up a tent outdoors and eat and drink with people.

Steeplechase (Nashville’s big day of horse racing), college football, just sitting on my patio, etc. And by my standards, any proper tailgate starts early in the morning, which means you need mimosas. There’s plenty of time for beer, jello shots, etc. But mimosas are a must.

I even have an adorable bucket to hold my OJ and champagne (thanks Target dollar spot!). I’ve also started bringing cranberry and peach juice, because variety is the spice of life, and tailgates bring in a mixed crowd. But if you can only bring one thing, grab that orange juice and champagne and call it a day.  

You of course also need breakfast food. And wouldn’t it be the best breakfast food of all if it too was mimosa-inspired?

I recently had a friend from NYC come down to Nashville to visit, and I took her to her very first SEC (Southeastern Conference) tailgate and game (Go Vols!). The SEC is a beast unto itself when it comes to tailgating and football--it’s like a Saturday religion down South. Which means I wanted to do it right.

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So I put on my Drinkin’ Thinkin’ Cap and thought about something special I could make.

The light went on--mimosa bread!!

Delicious, easy to transport, and those carbs would surely line our stomachs. I found a base recipe on pinterest, and then went about tweaking it until I had Jess’ Drinkin’ Thinkin’ Cap Mimosa Bread.

Mimosa Bread

Dry Ingredients

  • 1 ¾ C all purpose flour, sifted

  • ¾ C granulated sugar

  • 2 tsp baking powder

  • ¼ tsp kosher salt

Wet Ingredients

  • 1 large egg, lightly whisked

  • 1 C champagne (Note: I used Ruffino, because it’s clean and fruity, and has notes of citrus. But use whatever you want!)

  • ⅓  C orange juice

  • ½ C greek yogurt, or 1 small container

  • ¼ C cooking oil

  • 1 tsp vanilla extract

  • ½ tsp orange extract

  • ½ tsp of prosecco extract (Note: If you don’t have this, no worries. It just enhances the champagne flavor. I was lucky enough to pick some up some at the Sainsbury grocery store when I was in London this summer. There are similar ones for sale on Amazon, though I can’t speak for them personally).

  • Zest of 1 orange


  • ½ C powdered sugar (add more depending on how sweet you want this).

  • 1 tsp orange juice

  • 2 tsp champagne

  • ½ tsp vanilla extract

  • ½ tsp orange extract

  • ½ tsp of prosecco extract


  1. Combine dry ingredients. Set aside.

  2. In a separate bowl, combine wet ingredients.

  3. Add dry ingredients to wet ingredients, and stir until mixture is combined, but lumpy.

  4. Pour mixture into 8x4x2 greased loaf pan.

  5. Baked at 350 degrees for 50-55 mins. Check with a toothpick--when it comes out clean, you’re good.

  6. Let cool for 20 minutes, then mix up the glaze and pour on.