Christmas Sprinkle Buttermilk Bread (Recipe for Printing)
Celebrate December with a festive buttermilk bread, studded with colorful sprinkles for extra holiday cheer. Moist, tender, and simple to bake—ideal for Christmas breakfast or as a sweet treat. Save & click.
# What You Need:
→ Bread Batter
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 1/2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1 teaspoon kosher salt
06 -
1 cup buttermilk
07 -
1 large egg, lightly beaten
08 -
1/2 cup unsalted butter, melted and cooled
09 -
1/2 teaspoon almond extract
10 -
1/2 cup colored sprinkles
→ Glaze
11 -
2 cups powdered sugar, sifted
12 -
3 tablespoons buttermilk, plus more as needed
13 -
1 tablespoon light corn syrup
# How to Make It:
01 -
Preheat the oven to 350°F. Lightly grease a standard loaf pan and line with parchment paper for easy removal.
02 -
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until fully blended.
03 -
In a separate bowl, whisk together buttermilk, lightly beaten egg, melted unsalted butter, and almond extract until smooth.
04 -
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Fold in the colored sprinkles evenly, taking care not to overmix.
05 -
Pour the batter into the prepared loaf pan and gently smooth the top. Bake on the center rack for 25 minutes, or until the bread is golden and a toothpick inserted comes out clean.
06 -
Allow the bread to cool in the pan for 10 minutes. Transfer to a wire rack and let it cool completely before glazing.
07 -
In a medium bowl, whisk together powdered sugar, buttermilk, and light corn syrup until a thick, pourable frosting forms. Add additional buttermilk, a teaspoon at a time, if necessary, to reach the desired consistency.
08 -
Drizzle the glaze over the cooled bread, letting it drip down the sides. Top with extra sprinkles if desired, then allow the glaze to set completely before slicing.
# Extra Tips:
01 -
Ensure the bread is fully cooled before applying the glaze to prevent it from melting and soaking into the loaf.