Christmas Sprinkle Buttermilk Bread

Christmas Sprinkle Buttermilk Bread

Ingredients

Bread

• 2½ cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk, room temperature

• ½ cup unsalted butter, melted and cooled

• 2 large eggs, room temperature

• 1½ teaspoons vanilla extract

• ½ teaspoon almond extract (optional, very festive)

• ½ cup Christmas sprinkles (jimmies work best)

Glaze (Optional but Recommended)

• 1 cup powdered sugar

• 2–3 tablespoons milk or buttermilk

• ½ teaspoon vanilla extract

• Extra sprinkles for topping

Instructions

1. Preheat oven
   Preheat to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix dry ingredients
   In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients
   In another bowl, whisk buttermilk, melted butter, eggs, vanilla, and almond extract.

4. Combine
   Pour wet ingredients into dry ingredients and stir just until combined.
   Gently fold in sprinkles (do not overmix).

5. Bake
   Pour batter into prepared pan.
   Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool
   Let bread cool in pan for 10 minutes, then transfer to a wire rack.

Make the Glaze (Optional)

7. Whisk powdered sugar, milk, and vanilla until smooth.

8. Drizzle over cooled bread and top with extra sprinkles.

Tips for Best Results

• Toss sprinkles with 1 tablespoon flour before folding in to prevent bleeding

• Use jimmies, not nonpareils, for best color

• Don’t overbake — check at 50 minutes

Storage

• Store tightly wrapped at room temperature for 3 days

• Refrigerate up to 1 week

• Freeze unglazed loaf up to 2 months