Christmas Sprinkle Buttermilk Bread (Print-Friendly Version)
Soft buttermilk bread dotted with red and green sprinkles—ideal for holiday sharing or a sweet breakfast treat.
# Ingredients List:
→ Dry Ingredients
01 -
210 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon salt
→ Wet Ingredients
05 -
113 g unsalted butter, melted and slightly cooled
06 -
200 g granulated sugar
07 -
2 large eggs
08 -
240 ml buttermilk
09 -
2 teaspoons vanilla extract
→ Add-Ins
10 -
60 g red and green sprinkles (jimmies style; avoid nonpareils)
→ Optional Topping
11 -
1 tablespoon coarse sugar
12 -
Additional sprinkles, for garnish
# How to Make It:
01 -
Preheat the oven to 175°C. Line or grease a 23×13 cm loaf pan to prevent sticking.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until fully blended.
03 -
In a large bowl, whisk the melted butter and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk until incorporated.
04 -
Gradually stir the dry mixture into the wet ingredients, mixing just until combined. Avoid overmixing for a tender crumb.
05 -
Gently fold the red and green sprinkles into the batter, being careful not to overwork the mixture.
06 -
Pour the batter into the prepared loaf pan and smooth the surface. Sprinkle with coarse sugar or extra sprinkles for a festive presentation if desired.
07 -
Bake at 175°C for 45 to 55 minutes or until a toothpick inserted in the centre emerges clean. If needed, tent with foil to prevent over-browning.
08 -
Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
# Extra Tips:
01 -
For vivid colors, use jimmies-style sprinkles as nonpareils may bleed during baking.
02 -
Avoid overmixing after adding flour and sprinkles to ensure a tender, soft texture.
03 -
Once fully cooled, wrap the loaf in wax paper and secure with twine for attractive gifting.
04 -
To prepare as muffins, divide batter into lined tins and bake at 175°C for 18–22 minutes.