Christmas Sprinkle Buttermilk Bread

This Christmas sprinkle buttermilk bread delivers the ultimate holiday treat for morning brunches and cozy afternoons. With a moist crumb and pops of colorful sprinkles, it brings cheer to any table. The buttermilk base guarantees tenderness in every slice, while a kiss of vanilla and coarse sugar topping create that festive bakery aroma from your own oven.

I first made this bread the night before Christmas and my niece covered it with extra sprinkles. Now she begs to help every year and it always disappears before dinner.

Gather Your Ingredients

• All purpose flour: Gives a soft yet structured crumb. Look for a good quality unbleached flour for consistent results.
• Baking powder: Adds lift and height, always check the date for freshness.
• Salt: Enhances the sweetness and balances flavors, use fine salt for even mixing.
• Unsalted butter: Creates richness and moisture, choose real butter for the best taste.
• Granulated sugar: Sweetens and tenderizes, use classic white for light color.
• Eggs: Add structure and help the bread hold together, fresh large eggs make for a fluffier loaf.
• Buttermilk: Delivers signature tang and keeps the crumb ultra moist, shake or stir before measuring to evenly distribute thickness.
• Vanilla extract: Brings warm holiday aroma, a good pure vanilla makes every difference.
• Coarse sugar: For the topping provides sparkle and crunch, look for decorating or turbinado sugar in the baking aisle.
• Sprinkles: Give the bread its festive flair, choose jimmies or nonpareils in bright holiday colors for best effect.

How to Make It

Prepare the pan:

Line or grease a nine by five inch loaf pan with parchment for easy release or spread a little butter to prevent sticking.

Mix the dry ingredients:

Use a medium mixing bowl to thoroughly whisk together the flour, baking powder, salt and baking soda. Make sure all lumps are broken up so the batter bakes evenly.

Combine wet ingredients:

In a large bowl whisk the melted, slightly cooled butter with the sugar until the mixture turns glossy and smooth. Crack in one egg at a time, mixing well each time. Stir in the vanilla extract and pour in the buttermilk, mixing gently. You want the batter blended but not overmixed.

Add dry to wet:

Switch to a spatula and fold the flour mixture into the liquid ingredients. Add half at first, stir until just combined, then add the rest. Continue folding until you can no longer see dry flour bits.

Finish with sprinkles:

Gently fold in half a cup of festive sprinkles. Save a few for the top to ensure every slice looks merry. Avoid too much stirring which can cause color bleeding.

Pour and decorate:

Transfer the batter into the prepared loaf pan, smoothing the top with your spatula. Sprinkle coarse sugar and extra sprinkles over the surface, pressing them gently so they stick.

Bake:

Place the pan in the center of your preheated three hundred fifty degree oven. Bake for thirty to forty five minutes. Test for doneness by inserting a toothpick or thin skewer in the middle. It should come out clean or with just a few moist crumbs.

Cool and enjoy:

Let your bread cool in the pan for fifteen minutes. Then lift it out by the parchment or carefully turn it onto a cooling rack. Allow it to finish cooling before slicing to preserve the tender crumb.

My favorite part is the crunchy sugar sprinkle topping. When my little cousin helped for the first time she piled on sprinkles so high we laughed until we cried. That loaf became the family legend and now no Christmas brunch is complete without it.

Flavor Boosters

Storage Tips: Keep the bread in an airtight container at room temperature for up to four days. For longer storage wrap tightly in plastic wrap and refrigerate. A quick toast or microwave refreshes each slice beautifully.

Ingredient Swaps: Buttermilk can be made by combining one tablespoon lemon juice with just under one cup of milk. Let it sit five minutes to thicken. Almond or oat milk also works with similar results. If you crave a citrusy note add a teaspoon of grated orange zest right into the batter.

Serving Suggestions

The bread shines extra bright next to a mug of hot chocolate or coffee. It also makes a simple dessert served with fresh berries or vanilla ice cream. For breakfast slice thick and top with a smear of whipped cream cheese.

Creative Twists

Getting Festive with Tradition: Sprinkle bread is a joy in many cultures during the winter holidays. This variation nods to the cheerful Italian confetti breads and Eastern European sweet loaves we baked as children. From kitchen parties to Christmas morning, this bread draws everyone in with color and aroma.

Make It Seasonal: Swap red, green and white sprinkles for pastel ones at Easter or autumn hues for Thanksgiving. For birthdays add rainbow jimmies and a candle on top. The method stays the same year round.

One reason I come back to this bread every Christmas is its reliability and the way the kitchen smells while it bakes. There is nothing quite like the first slice with its golden edges and pops of sweetness from the sugar crystals.

Common Questions About This Recipe

→ What makes this bread moist and tender?

The buttermilk and melted butter in the batter help create a soft, tender crumb while keeping the bread moist.

→ Can I use other types of sprinkles?

Yes, any festive sprinkles, confetti, or colored sugar can be used to match your preferred holiday or occasion.

→ Do I need a stand mixer for this?

No, this bread can easily be mixed by hand with a whisk and spoon, making preparation quick and simple.

→ How do I store the bread?

Let it cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.

→ Can I freeze the bread?

Yes, after cooling, wrap the loaf in foil and place in a freezer bag. Freeze for up to 2 months and thaw at room temperature.