Christmas Sprinkle Buttermilk Bread
Introduction
There’s something truly magical about baking during the holidays — that cozy hum of the oven, the soft scent of vanilla wafting through the air, and the twinkling colors of red and green sprinkles scattered like tiny ornaments in your batter. Christmas Sprinkle Buttermilk Bread embodies everything I adore about festive baking: it’s simple, joyful, buttery, and filled with the kind of warmth that instantly feels like home. This is the kind of recipe you can whip up on a snowy afternoon, with a mug of hot cocoa nearby and your favorite Christmas playlist in the background.
This holiday loaf is wonderfully tender thanks to the buttermilk, which gives it a soft, moist crumb that stays fresh for days. It’s sweet, but not overly so — perfect for breakfast, dessert, or even gifting to friends and neighbors wrapped in parchment and ribbon. What I love most is how approachable it is. No fancy mixers or complicated steps — just a whisk, a bowl, and a bit of holiday cheer.
For those who love festive bakes, you might also enjoy checking out Sally’s Baking Addiction’s Christmas Confetti Cake for more inspiration, or browse through King Arthur Baking’s Holiday Collection for creative ways to fill your kitchen with the scent of Christmas.
Let’s dive into this recipe for Christmas Sprinkle Buttermilk Bread — a cheerful, melt-in-your-mouth loaf that’s as fun to make as it is to share.
Basic Recipe: Ingredients and Instructions
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Christmas Sprinkle Buttermilk Bread – Festive, Moist & Easy Holiday Loaf
Description
This Christmas Sprinkle Buttermilk Bread is a moist, buttery loaf with a delicate crumb and cheerful bursts of color from festive sprinkles. Perfectly sweet and lightly tangy from buttermilk, it’s ideal for brunch, dessert, or edible gifting during the holidays.
Ingredients
For the bread:
- 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 the pan.
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang for easy removal later. - Mix the dry ingredients.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. Set aside. - Combine wet ingredients.
In a large bowl, whisk together the melted butter and sugar until smooth and glossy. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract. - Add the buttermilk.
Whisk in the buttermilk until the mixture is light and creamy. - Incorporate the dry ingredients.
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until no streaks of flour remain. Do not overmix. - Add sprinkles.
Gently fold in the sprinkles — the key is to mix briefly to avoid the colors bleeding into the batter. - Pour and top.
Pour the batter into the prepared loaf pan. Smooth the top, then sprinkle with coarse sugar and a few extra sprinkles for garnish if desired. - Bake.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through baking. - Cool and serve.
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve at room temperature.
Notes
Active time: ~15 minutes | Baking time: ~55 minutes | Cooling: 15–20 minutes
This bread keeps its tender texture for up to three days at room temperature when wrapped tightly. Avoid overbaking for best results.
Advanced Techniques
Enhancing Moisture with a Buttermilk Swap
If you ever run out of buttermilk, don’t worry — you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes until slightly curdled. This tangy DIY version maintains the bread’s signature moist crumb. I’ve tried this trick countless times when baking in a hurry, and honestly, no one ever notices the difference!
Adding Festive Flavors with Citrus Zest
A touch of citrus can completely transform your Christmas Sprinkle Buttermilk Bread. Add 1 teaspoon of orange or lemon zest to the batter for a bright, merry aroma that complements the vanilla sweetness beautifully. It gives each slice a holiday sparkle that tastes like Christmas morning.
Creating a Swirl of Color with Layered Batter
Want a stunning visual effect? Divide your batter into two portions and tint one half lightly pink or green using gel food coloring. Layer the batters alternately in your pan, swirl gently with a skewer, and bake as usual. The result is a marbled loaf that looks incredible on any holiday table.
Boosting Flavor with Brown Butter
Instead of simply melting the butter, brown it over medium heat until golden and nutty before using it in the batter. This deepens the bread’s flavor with caramel-like undertones and gives your loaf a gourmet touch — perfect for gifting or serving at Christmas brunch.
Turning It into Mini Gift Loaves
If you want to spread holiday cheer, bake the batter in mini loaf pans (about 25–30 minutes bake time). Wrap each loaf in parchment, tie with twine, and add a handwritten tag. I love making these for neighbors — they’re always a hit and look so cheerful with the colorful sprinkles inside.
Storage, Shelf Life, and Maintenance Tips
Keeping Your Christmas Sprinkle Buttermilk Bread Fresh
To maintain moisture, wrap your cooled loaf tightly in plastic wrap or store it in an airtight container. It stays tender at room temperature for up to 3 days, and even longer if refrigerated. I recommend slicing only what you need — keeping the loaf whole helps it stay fresher longer.
Freezing for Long-Term Enjoyment
This bread freezes beautifully! Wrap individual slices in parchment, then seal in a freezer bag. It can last up to 2 months. To serve, simply thaw overnight at room temperature or reheat in the microwave for 15–20 seconds.
Preventing Sprinkle Bleed
If you’ve ever baked with sprinkles, you know they can sometimes melt or bleed into the batter. To prevent this, use jimmies-style sprinkles (the long, soft kind) and fold them in gently right before baking. Avoid nonpareils — they’ll bleed immediately.
Reviving Day-Old Bread
If your loaf feels a little dry after a few days, warm individual slices in the microwave for 10 seconds or toast them lightly, then spread with butter or cream cheese. The heat revives the moisture and makes it taste freshly baked again.
Gifting and Transport Tips
When giving this bread as a holiday gift, cool it completely first to avoid condensation inside the wrapping. Then wrap it in parchment and a festive tea towel. I like to tuck in a little note suggesting it be enjoyed with hot coffee or eggnog — it adds a lovely personal touch.
Dietary Adaptations and Substitutions
Making It Gluten-Free Without Sacrificing Texture
To create a gluten-free version, use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. I’ve found brands like Cup4Cup or King Arthur’s Measure for Measure give the best texture. The buttermilk keeps the loaf tender, so even gluten-free eaters can enjoy a soft, moist crumb.
Dairy-Free Magic with Plant-Based Swaps
For a dairy-free loaf, substitute the butter with melted coconut oil or a neutral vegetable oil, and use dairy-free buttermilk made from oat milk plus lemon juice. The coconut oil adds a subtle sweetness that complements the festive flavors beautifully.
Reducing Sugar for a Healthier Twist
If you prefer a lighter loaf, reduce the sugar to ¾ cup. You’ll still have sweetness from the sprinkles, but the bread will taste a touch more balanced. You can even replace part of the sugar with honey or maple syrup for a cozier flavor.
Egg-Free Version for Allergy-Friendly Baking
Use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) instead of regular eggs. The texture will be slightly denser but still delicious, and the sprinkles help keep it cheerful and colorful.
Turning It into a Whole Wheat Holiday Bread
Replace half the all-purpose flour with whole wheat flour for added fiber and a nutty flavor. The buttermilk helps counteract the density of whole wheat, keeping the loaf soft. I love adding a drizzle of glaze when I make this version for extra indulgence.
FAQs About the Recipe
Can I Use Yogurt Instead of Buttermilk?
Absolutely! Plain yogurt is an excellent substitute for buttermilk. Use the same quantity, and if it’s very thick, thin it out with a tablespoon of milk. The tang and texture remain nearly identical.
Why Did My Sprinkles Sink to the Bottom?
If your sprinkles sink, your batter might have been slightly too thin. You can prevent this by tossing the sprinkles lightly in a teaspoon of flour before folding them in — this helps them stay suspended throughout the loaf.
How Do I Know When the Bread Is Fully Baked?
The best way to check is to insert a toothpick or skewer into the center of the loaf — it should come out clean or with a few moist crumbs. The top will also spring back slightly when gently pressed.
Can I Add Nuts or Chocolate Chips?
Definitely! Chopped pecans, walnuts, or mini chocolate chips are lovely additions. Use about ½ cup and fold them in with the sprinkles. Just be mindful that extra mix-ins can slightly lengthen the bake time.
Is This Bread Good for Mailing as a Gift?
Yes, it’s a great choice for shipping! Wrap the cooled loaf in plastic, then foil, and place it in a snug box with padding. It travels well for up to three days and looks adorable when sliced.
Conclusion & Final Thoughts
Baking Christmas Sprinkle Buttermilk Bread is like bottling up a piece of holiday joy. The scent of buttery vanilla fills the house, the sprinkles sparkle like tiny ornaments, and every slice feels like a celebration. It’s one of those recipes that looks impressive but requires minimal effort — perfect for both novice bakers and seasoned pros looking for a simple yet charming addition to their holiday repertoire.
I love making this loaf a few days before Christmas morning, slicing it thick, and serving it with coffee while the family unwraps gifts. The buttermilk keeps it soft, and the festive sprinkles make everyone smile — it’s impossible not to feel the Christmas spirit with a piece of this bread in hand.
What’s most delightful about this recipe is its versatility. You can tweak it endlessly — add a citrus glaze, mix in some cranberries, or bake it into mini loaves to gift to neighbors. Every variation turns out tender, colorful, and filled with the warmth of the season.
So this holiday, when your kitchen is glowing with fairy lights and your heart feels full, take a moment to bake this Christmas Sprinkle Buttermilk Bread. It’s more than just a loaf — it’s a slice of Christmas cheer, ready to be shared.