Description
Enjoy a festive and moist holiday favorite with this Christmas Sprinkle Buttermilk Bread. This buttery, tender loaf is bursting with cheerful red and green sprinkles, making it perfect for holiday celebrations or as a sweet seasonal treat. The combination of buttermilk and melted butter keeps the bread delightfully soft, while the vanilla adds a warm aromatic touch. Topped with coarse sugar and extra sprinkles, this bread is both flavorful and visually festive.
Ingredients
Scale
Main Ingredients
- 1 ¾ cups all-purpose flour (210g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 cup buttermilk (240ml)
- 2 teaspoons vanilla extract
- ½ cup red and green sprinkles (jimmies style; avoid nonpareils)
Optional Topping
- 1 tablespoon coarse sugar
- Additional sprinkles for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the melted and slightly cooled butter with the granulated sugar until smooth and well blended. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and buttermilk until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender and light.
- Fold in Sprinkles: Gently fold the red and green sprinkles into the batter, ensuring they are evenly distributed but not overmixed to avoid color bleeding.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Sprinkle the top with coarse sugar and extra sprinkles if desired for extra festive texture and appearance.
- Bake: Place the loaf in the preheated oven and bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
- Cool: Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer the bread carefully to a wire rack to cool completely before slicing and serving.
Notes
- Use jimmies style sprinkles to avoid color bleeding, as nonpareils may melt and discolor the batter.
- Do not overmix the batter to keep the bread soft and tender.
- Ensure the melted butter is cooled to prevent cooking the eggs when combined.
- For best results, use fresh buttermilk and room temperature eggs.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
