Christmas Sprinkle Buttermilk Bread — A Festive & Moist Holiday Treat

When the holidays roll around, having a showstopper in your baking lineup is half the fun. This Christmas Sprinkle Buttermilk Bread combines the simplicity of a quick loaf with the joy of festive color. With a tender crumb, buttery backbone, and pops of red and green sprinkles throughout, it’s like cake disguised as bread — perfect for brunch, gifting, or adding sweetness to cold winter mornings.

This version is rephrased and reorganized from the original, but honors the same ingredient balance and technique.

Ingredients (Makes One Loaf, ~8 Servings)

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• ½ cup red and green sprinkles (jimmies style — avoid nonpareils)

Optional topping:

• 1 tablespoon coarse sugar
• Extra sprinkles

Instructions

1. Preheat & prep pan
   Preheat your oven to 350 °F (175 °C). Line a 9×5-inch loaf pan with parchment or grease it lightly for easy release.
2. Mix dry ingredients
   In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Combine wet ingredients
   In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, mixing after each. Then stir in the vanilla extract and buttermilk until combined.
4. Fold dry into wet
   Add the dry mixture in portions, stirring gently until just combined. Don’t overmix — a few lumps are okay.
5. Add sprinkles
   Gently fold in the red and green sprinkles, taking care not to overwork the batter or let the colors bleed.
6. Transfer to pan & top
   Pour the batter into your prepared loaf pan, and smooth the surface. Optionally, sprinkle coarse sugar or extra sprinkles on top for crunch and visual appeal.
7. Bake
   Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). Start checking around minute 40 to avoid overbaking.
8. Cool & slice
   Let the loaf rest in the pan for 10–15 minutes, then lift it out (via parchment) to a wire rack. Cool fully before slicing so it doesn’t crumble.

Tips & Variations

• Use jimmies-style sprinkles (not nonpareils) to avoid color bleeding in the batter.
• If you don’t have buttermilk, you can make a substitute: add 1 Tbsp lemon juice or white vinegar to 1 cup of milk, let rest 5–10 minutes, then use.
• For a seasonal twist, stir in white chocolate chips, chopped nuts (like pecans), or dried cranberries.
• You can bake this batter in muffin tins (fill ~¾ full). Bake about 18–22 minutes (watch closely).
• Want a glaze? Mix powdered sugar with a splash of milk or cream and drizzle lightly.
• To enhance flavor, try using browned butter instead of straight melted butter.

Storage & Serving

• Store cooled bread in an airtight container at room temperature for up to 3 days.
• For longer holding, wrap tightly and refrigerate up to one week.
• To freeze, wrap in foil and place in a freezer bag for up to 2 months. Thaw overnight before serving.
• Serve slices plain, with butter, cream cheese, or even a smear of jam. It also pairs beautifully with coffee, tea, or hot cocoa.

Frequently Asked Questions (FAQ)

Can I use regular milk instead of buttermilk?
Yes — make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup milk. Let it sit for 5–10 minutes before using.

Why use “jimmies” sprinkles and not nonpareils?
Jimmies are elongated and less likely to bleed color or melt into the batter. Nonpareils can turn the batter into a blotchy mess.

Can I make this bread gluten-free?
You can try a 1:1 gluten-free flour blend, but texture may differ. Expect a slightly denser or crumblier result.

Why did my loaf sink in the middle?
Possible causes: overmixing (which deflates structure), underbaking (not set), or too much moisture. Make sure your oven temperature is correct and test doneness with a toothpick.

Is this sweet bread or more like quick bread?
It’s sweet but not overly so — think of it as a dessert-style quick bread that can also work for breakfast or brunch.

Can I double the recipe?
Yes — just use two loaf pans or a larger pan. Bake time may increase slightly, so check doneness near the end.