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Christmas Sprinkle Buttermilk Bread

Festive quick bread made with tangy buttermilk and colorful sprinkles, creating a tender, moist loaf perfect for holiday celebrations and gift-giving.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.33 cup rainbow sprinkles plus extra for topping
  • 1 tbsp all-purpose flour for coating sprinkles
Wet Ingredients
  • 1 cup buttermilk
  • 0.25 cup unsalted butter melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowls
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan, then dust with flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Toss sprinkles with 1 tablespoon flour in a small bowl to coat evenly, then set aside.
  4. In another bowl, whisk together buttermilk, melted butter, egg, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently just until barely combined with some lumps remaining.
  6. Fold in flour-coated sprinkles with minimal stirring to distribute evenly throughout batter.
  7. Pour batter into prepared loaf pan and smooth top gently, then sprinkle additional sprinkles on top.
  8. Bake for 50-55 minutes until golden brown and a toothpick inserted in center comes out with few moist crumbs.
  9. Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.

Notes

For best results, use room temperature ingredients. Coating sprinkles in flour prevents them from sinking. Bread keeps well wrapped at room temperature for up to 5 days or can be frozen for 3 months.