Description
Christmas Sprinkle Buttermilk Bread is a festive and easy-to-make loaf, perfect for holiday celebrations. This tender, moist bread features a subtle sweetness, a delightful buttermilk tang, and is studded with vibrant Christmas sprinkles. It’s crowned with a sweet vanilla glaze, making it a visually appealing and delicious treat for holiday brunches, desserts, or as a heartwarming edible gift.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (1 ½ sticks or 170g) unsalted butter, softened to room temperature
- 2 large eggs, also at room temperature
- 1 cup (240ml) buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (about 90-100g) high-quality Christmas sprinkles (jimmie-style recommended)
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted
- 3–4 tablespoons milk (whole milk or half-and-half)
- ½ teaspoon pure vanilla extract (for glaze)
- A tiny pinch of fine sea salt (for glaze)
- Extra Christmas sprinkles for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving an overhang on the long sides.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt for 30 seconds to 1 minute to ensure even distribution. Set aside.
- In a separate large mixing bowl (or stand mixer with paddle attachment), beat the softened unsalted butter on medium speed for 1-2 minutes until creamy and light.
- Add the granulated sugar to the butter and cream together on medium-high speed for 3-5 minutes until the mixture is light in color, pale yellow, and fluffy. Scrape down the sides of the bowl as needed.
- Add the room temperature eggs one by one, beating well after each addition until fully incorporated (about 1 minute per egg).
- In a small bowl, whisk together the room temperature buttermilk and pure vanilla extract.
- With the mixer on low speed, add one-third of the dry ingredient mixture to the butter-egg mixture and mix until just combined. Follow with half of the buttermilk mixture and mix until just combined. Repeat this process: add the second third of the dry ingredients, mix, then the remaining half of the buttermilk mixture, mix. Finally, add the last third of the dry ingredients. Mix just until no streaks of flour remain; do not overmix.
- Gently fold the ½ cup of Christmas sprinkles into the batter using a spatula until evenly distributed.
- Carefully spoon the batter into the prepared loaf pan, spreading evenly. Create a slight ‘trough’ down the center with a spatula to encourage even rising.
- Bake for approximately 60-70 minutes, or until the Christmas Sprinkle Buttermilk Bread has a golden-brown crust and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil during the last 15-20 minutes.
- Remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Use the parchment paper overhangs to gently lift the Christmas Sprinkle Buttermilk Bread out of the pan and transfer it to the wire rack. Allow it to cool completely (1-2 hours) before glazing.
- While the bread cools, prepare the Festive Vanilla Glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of milk, ½ teaspoon of pure vanilla extract, and a tiny pinch of fine sea salt until smooth and pourable. Adjust consistency with more milk (for thinner) or powdered sugar (for thicker) as needed.
- Once the Christmas Sprinkle Buttermilk Bread is fully cooled, place the wire rack with the bread over parchment paper or a baking sheet to catch drips. Generously pour the prepared vanilla glaze over the top, spreading gently to cascade down the sides.
- Immediately scatter extra Christmas sprinkles over the wet glaze for garnish.
- Allow the glaze to set for 15-30 minutes at room temperature. Once set, slice with a serrated knife and serve.
Notes
- Use room temperature ingredients for a smoother batter and a tender crumb.
- Sifting flour removes lumps and aerates it, contributing to a lighter texture for your Christmas Sprinkle Buttermilk Bread.
- Do not overmix the batter; overmixing leads to tough bread.
- Jimmie-style sprinkles are recommended as they are less prone to bleeding colors during baking.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting.
- Store leftover Christmas Sprinkle Buttermilk Bread tightly wrapped at room temperature for 3-4 days, or freeze individual slices for up to a month.
- Prep Time: 40 Minutes
- Cook Time: 70 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Christmas Sprinkle Buttermilk Bread, Festive Buttermilk Loaf with Sprinkles, Holiday Buttermilk Quick Bread Recipe, Homemade Christmas Sprinkle Bread, Easy Buttermilk Bread for Christmas, Festive Buttermilk Bread Recipes, Christmas Baking with Buttermilk and Sprinkles, Sweet buttermilk bread for holidays, Sprinkle-studded buttermilk bread recipe, Baking buttermilk bread for Christmas morning, Best Christmas buttermilk bread with sprinkles, Simple Christmas sprinkle bread recipe