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Christmas Sprinkle Buttermilk Bread

Moist, tender buttermilk bread studded with colorful sprinkles and topped with sweet glaze, perfect for holiday celebrations.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.25 cup vegetable oil
  • 3 eggs large, room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 0.75 cup rainbow sprinkles
Glaze
  • 1.5 cups powdered sugar
  • 3-4 tbsp milk or cream
  • 1 tsp vanilla extract
  • additional sprinkles for decoration

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowls
  • Electric mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and dust with flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In separate bowl, cream softened butter until light and fluffy, about 3-4 minutes.
  4. Add vegetable oil to butter and mix until combined. Beat in eggs one at a time.
  5. Add vanilla and almond extracts, mixing until incorporated.
  6. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
  7. Gently fold in rainbow sprinkles, being careful not to overmix.
  8. Pour batter into prepared loaf pan and smooth top with spatula.
  9. Bake 55-65 minutes until toothpick inserted in center comes out clean.
  10. Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
  11. Whisk together powdered sugar, milk, and vanilla for glaze. Drizzle over cooled bread.
  12. Top with additional sprinkles and let glaze set before slicing.

Notes

Use nonpareils for best color retention. Store covered at room temperature up to 4 days or freeze unglazed bread up to 3 months.