Description
Celebrate the holidays with this moist and festive Christmas Sprinkle Buttermilk Bread. Bursting with colorful sprinkles and warm holiday spices, this quick bread combines the tang of buttermilk with a tender crumb, making it a perfect treat for holiday breakfasts or dessert tables.
Ingredients
Scale
Main Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 Large Eggs
- 1 cup Buttermilk
- 1/2 cup Melted Unsalted Butter or Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 cup Christmas Sprinkles
Optional Ingredients
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Zest from 1 orange
- 1/4 teaspoon non-alcoholic rum or brandy extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. If using optional spices like cinnamon or nutmeg, include them now along with orange zest and rum or brandy extract if desired.
- Mix Wet Ingredients: In a separate medium bowl, whisk the room temperature eggs, buttermilk, melted butter or vegetable oil, and vanilla extract until the mixture is smooth and cohesive.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to preserve a tender texture.
- Fold in Sprinkles: Gently fold in about two-thirds of the Christmas sprinkles, mixing just enough to evenly distribute them without breaking them down.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and evenly sprinkle the remaining one-third of the sprinkles over the top for an attractive festive appearance.
- Bake: Bake in the preheated oven for 50-60 minutes. Test doneness by inserting a wooden skewer or toothpick into the center—if it comes out clean, the bread is ready.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan on a wire rack for 10-15 minutes to set and make removal easier.
- Finish Cooling: Carefully lift the bread out of the pan using the parchment paper overhangs and transfer it to the wire rack to cool completely before slicing for best texture and flavor.
Notes
- Use room temperature eggs to help the batter mix more evenly.
- Avoid overmixing the batter to keep the bread tender and moist.
- You can substitute vegetable oil for melted butter for a slightly different texture.
- Sprinkles can bleed color if overmixed, so fold them in gently.
- Store leftovers wrapped at room temperature for up to 3 days or freeze for longer storage.
