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
Scale
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.