Christmas Sprinkle Buttermilk Bread

Christmas Sprinkle Buttermilk Bread brings celebration to your kitchen with every slice The soft moist crumb and pops of colorful sprinkles make this loaf a cheerful centerpiece for holiday breakfasts or an easy edible gift everyone loves The buttermilk keeps it incredibly tender while a whisper of vanilla ties everything together for a classic sweet treat

I baked this bread for a holiday brunch last year and the kids’ faces lit up when they saw the rainbow inside Now it is a new tradition we look forward to every December

Ingredients

• All purpose flour: ensures your bread rises evenly and has a soft but sturdy structure Look for fresh flour for the best results
• Baking powder: gives a gentle lift resulting in a fluffy loaf Make sure it is not expired
• Baking soda: reacts with the buttermilk for perfect tenderness
• Salt: rounds out the sweetness and helps the flavors shine
• Unsalted butter: adds rich flavor and moisture Choose high quality butter if possible and let it cool before mixing
• Granulated sugar: sweetens the bread and creates a golden crust Use regular white sugar for even baking
• Large eggs: bind the ingredients and give the bread structure Opt for farm fresh or organic eggs
• Buttermilk: tenderizes the crumb and brings a slight tang Look for real cultured buttermilk in the dairy section
• Vanilla extract: gives warmth and depth Real vanilla not imitation delivers the best flavor
• Red and green jimmies style sprinkles: create the festive look Be sure to use the long jimmies variety
• Optional coarse sugar and more sprinkles: add sparkle to the top For a better finish use clear or white coarse sugar

Instructions

Prepare the Pan:

Grease or line a nine by five inch loaf pan so the bread releases cleanly after baking

Mix the Dry Ingredients:

Combine flour baking powder baking soda and salt in a medium bowl so the leaveners are evenly distributed This ensures your bread rises well without dry patches

Blend the Wet Ingredients:

Whisk the melted butter and sugar together until glossy and smooth Incorporate each egg one at a time mixing until fully combined before adding the next Add vanilla and buttermilk stirring gently for an even mix

Combine the Mixtures:

Stir the dry ingredients into the wet gently until just combined A few lumps are okay Overmixing can make the bread tough

Fold in Sprinkles:

Add the sprinkles and carefully fold them in too much stirring can cause color streaking Use a gentle hand for a marbled festive effect

Fill the Pan and Add Topping:

Pour the batter into the prepared pan and smooth the top Scatter extra sprinkles or coarse sugar over to give it holiday sparkle

Bake the Bread:

Place in a three hundred fifty degree oven Bake forty five to fifty five minutes until the top is golden and a toothpick comes out clean Start checking at forty five minutes

Cool and Unmold:

Let the bread cool in the pan for ten to fifteen minutes This helps it firm up before removing to a wire rack to finish cooling completely

My favorite part of this recipe is watching the sprinkles melt into cheerful red and green ribbons My kids love sneaking a slice while it is still warm

Storage Tips

Let the loaf cool completely before wrapping to prevent sogginess I like to wrap in wax paper then place in an airtight bag or container for up to three days For longer storage freeze individual slices in plastic wrap and foil for up to two months

Ingredient Substitutions

No buttermilk Use a mix of one tablespoon lemon juice plus milk to make one cup If you run out of sprinkles the bread is still delicious just not as colorful A plantbased butter can replace dairy butter without much change

Serving Suggestions

Slice the bread thick and toast lightly for an easy breakfast It is also wonderful with a pat of salted butter Add a dusting of powdered sugar for extra holiday flair or make mini loaves for neighbor gifts

Cultural Snapshot

Quick sweet loaves like this have roots in American holiday baking traditions The explosion of sprinkles speaks to beloved Christmas cookies but in easy bread form This simple method lets you bring a taste of nostalgia and fun with very little effort

Seasonal Adaptations

Use pastels and citrus zest for a spring celebration Fold in mini chocolate chips with red and green for even more excitement Try a lemon glaze to dress up the loaf for Easter or birthdays

Recipe Notes

To prevent color bleeding always use jimmies style sprinkles and never nonpareils For best results measure your flour by gently spooning and leveling A festive ribbon and tag turns this into the perfect homemade gift

Success Stories

Many readers swap in blue and silver sprinkles for winter celebrations My neighbor made this bread in muffin tins for a classroom party and they disappeared in minutes It is the kind of treat people always ask for the recipe

Freezer Meal Conversion

To freeze wrap the entire cooled loaf tightly in plastic wrap and foil Thaw overnight at room temperature or toast direct from frozen Slices warm up beautifully in a toaster or microwave

This cheerful loaf is sure to become a holiday favorite Share it warm for the best effect and enjoy the smiles it brings

Recipe FAQs

→ How can I keep the sprinkles from bleeding into the batter?

Use jimmies-style sprinkles instead of nonpareils, and gently fold them in at the end to minimize color bleeding.

→ Can I use low-fat buttermilk instead?

Yes, low-fat buttermilk will work, though whole buttermilk gives a richer texture and flavor.

→ Is it possible to make this bread into muffins?

Absolutely! Divide the batter into muffin tins and bake at 350°F for 18–22 minutes.

→ How should I store the finished loaf?

Let it cool completely, then wrap in wax paper and keep at room temperature up to 3 days, or freeze for longer storage.

→ What’s the best way to serve this bread?

Slice and enjoy plain, or serve with a pat of butter for an extra indulgent holiday treat.