Description
This Christmas Sprinkle Buttermilk Bread is a moist, festive holiday treat perfect for adding a splash of color and sweetness to your holiday table. Soft and tender with the delightful crunch of colorful sprinkles baked right into the batter, this bread blends classic buttermilk richness with a cheerful holiday twist. Infused with optional warm spices and a hint of vanilla, it’s an easy-to-make loaf that brightens any Christmas celebration.
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). 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 you choose to use the optional spices like cinnamon and nutmeg, add them now, along with orange zest and rum/brandy extract if using, and whisk thoroughly to combine.
- Combine 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 uniform.
- Mix Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently and mix until just combined, taking care not to overmix to maintain a tender texture.
- Add Sprinkles: Fold about two-thirds of the Christmas sprinkles into the batter gently, ensuring even distribution without breaking down the sprinkles.
- Fill Pan and Top: Pour the batter into the prepared loaf pan, smoothing the surface gently. Sprinkle the remaining one-third of the Christmas sprinkles evenly on top for a colorful, festive finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test for doneness by inserting a wooden skewer or toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool in Pan: Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 to 15 minutes to set.
- Remove and Cool Completely: Using the parchment paper overhangs, carefully lift the bread out of the pan and transfer it to the wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to avoid a dense loaf; mix just until ingredients are combined.
- If using parchment paper, ensure it overhangs the pan edges for easier removal.
- For best results, allow the bread to cool completely before slicing to maintain its shape.
- You can substitute vegetable oil for melted butter for a dairy-free option, although butter adds more flavor.
- Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Sprinkles may bleed color slightly during baking; use high-quality, baking-safe sprinkles for best appearance.
