The holiday season just isn’t complete without a little sparkle, and my Christmas Sprinkle Buttermilk Bread brings just that! Imagine a loaf so moist, so tender, and bursting with festive colors – it’s like a party in every slice. It’s incredibly simple to whip up, with a hands-on time of around 15-20 minutes, making it perfect for busy bakers. Get ready to create a truly magical treat!
Why You’ll Love This Christmas Sprinkle Buttermilk Bread
- Effortless Elegance: This recipe is designed for real life! It comes together quickly, giving you more time to enjoy the festive moments.
- Pure Holiday Cheer: Vibrant sprinkles baked right into the tender crumb make this loaf an instant mood-booster and a beautiful centerpiece.
- Incredibly Moist Texture: The magic of buttermilk and the richness of butter create a wonderfully tender and decadent crumb you’ll adore.
- So Simple, So Satisfying: Even if you’re new to baking, you’ll feel like a pro with this straightforward, foolproof Christmas Sprinkle Buttermilk Bread.
The Magic Behind Christmas Sprinkle Buttermilk Bread: A Festive Delight
There’s something truly special about baking during the holidays, isn’t there? It fills our homes with incredible aromas and brings a sense of warmth and togetherness. This Christmas Sprinkle Buttermilk Bread is my little way of capturing that joy. It’s a recipe born from a desire to create something beautiful and delicious without adding stress to an already busy season.
The combination of soft, tender cake and the playful bursts of color from the sprinkles just feels like pure holiday magic. It’s a delightful treat that looks as festive as it tastes, and I know it will become a cherished part of your holiday traditions. It also pairs beautifully with Christmas Puppy Chow for festive cheer on a holiday dessert table.
Christmas Sprinkle Buttermilk Bread
Christmas Sprinkle Buttermilk Bread delivers incredibly moist, tender slices filled with colorful sprinkles and an easy buttermilk glaze. Bake yours today!
Ingredients
Equipment
Method
- Position an oven rack in the upper third of your oven and preheat it to 350°F (175°C). Line a 9×5 inch aluminum loaf pan with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Whisking well ensures all the leaveners and salt are evenly distributed, which is key for a consistent bake.
- In a separate, smaller bowl, whisk together the 1 cup of buttermilk, the lightly beaten large egg, the melted and cooled unsalted butter, and the almond extract. Getting the butter cooled prevents it from cooking the egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon just until combined. This is important! Overmixing can develop the gluten too much, leading to a tough Christmas Sprinkle Buttermilk Bread. A few streaks of flour are okay at this stage.
- Gently fold in your 1/2 cup of sprinkles. Be careful not to overmix; we just want to distribute them evenly throughout the batter.
- Transfer the batter to your prepared loaf pan, smoothing the top gently. Bake for 45-50 minutes. You’ll know it’s ready when the center is set and a wooden skewer or toothpick inserted into the middle comes out clean. The top should be golden brown.
- Let the Christmas Sprinkle Buttermilk Bread cool in the pan for about 5 minutes. Then, use the parchment paper overhang to carefully lift it out and transfer it to a wire rack to cool completely. Because this bread is quite dense and moist thanks to the buttermilk, it can take 1 to 2 hours to cool fully. Patience here is key for the best texture!
- Once the bread is totally cool, it’s time for the finishing touch! In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of buttermilk, and the light corn syrup. Adjust the amount of buttermilk, adding a tiny bit more if needed, until you reach a thick but pourable consistency.
- Spoon the glaze generously over the completely cooled bread, letting it drip down the sides. Immediately sprinkle with nonpareils before the glaze sets.
Notes
Don’t Overmix the Batter: This is probably my biggest tip! Mix the wet and dry ingredients just until they come together. Overmixing develops gluten, which can make your beautiful bread tough instead of tender. A few small lumps are totally fine!
Cooling is Non-Negotiable: I know it’s tempting to dive right in, but letting the bread cool completely is essential. This dense, moist bread needs time to set up properly. Slicing it too early can lead to a gummy texture.
Oven Accuracy Matters: Ovens can be quirky! If you suspect yours runs hot or cool, an oven thermometer is a great investment. Ensuring your oven is at the correct 350°F (175°C) helps guarantee an even bake and prevents the outside from burning before the inside is cooked.
The “Clean Toothpick” Test: When baking quick breads like this, the toothpick test is your best friend. Inserting it into the center ensures the internal structure is set and ready. If it comes out with wet batter, give it a few more minutes.
Sift Your Powdered Sugar: For the smoothest glaze possible on your Christmas Sprinkle Buttermilk Bread, always sift your powdered sugar. This removes any lumps and creates a beautifully glossy finish.
Ingredients for Perfectly Festive Christmas Sprinkle Buttermilk Bread
Gathering your ingredients is the first step to a wonderful baking experience! Here’s everything you’ll need for this delightful Christmas Sprinkle Buttermilk Bread:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg (lightly beaten)
- 1/2 cup unsalted butter (melted and cooled)
- 1/2 teaspoon almond extract
- 1/2 cup sprinkles
- 2 cups powdered sugar (sifted)
- 3 tablespoons buttermilk (plus more as needed)
- 1 tablespoon light corn syrup
- Nonpareils
Key Ingredient Notes:
- Buttermilk: This is the secret to our bread’s incredible moisture and tender crumb. Its acidity reacts with the baking soda to give a lovely lift and that signature dense, yet soft, texture. If you don’t have buttermilk on hand, a simple substitute can be made (see variations!).
- Baking Powder & Baking Soda: These leaveners work together to ensure your Christmas Sprinkle Buttermilk Bread has a beautiful rise without becoming too airy.
- Melted Butter: Using melted butter contributes to the dense, moist texture characteristic of this quick bread. Be sure to let it cool slightly so it doesn’t scramble the egg.
- Sprinkles: For baking into the batter, I highly recommend jimmies (the rod-shaped ones). They hold their color and shape best during baking. Nonpareils (the tiny balls) can sometimes bleed their color into the batter, creating a slightly marbled effect, which can be pretty too, but they can also disappear during baking.
Step-by-Step Guide to Baking Your Christmas Sprinkle Buttermilk Bread
Now for the fun part – let’s bake this beautiful bread!
- Prep Your Oven and Pan: Position an oven rack in the upper third of your oven and preheat it to 350°F (175°C). Line a 9×5 inch aluminum loaf pan with parchment paper, leaving some overhang on the sides. This makes it super easy to lift the bread out later!
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Whisking well ensures all the leaveners and salt are evenly distributed, which is key for a consistent bake.
- Whisk the Wet Ingredients: In a separate, smaller bowl, whisk together the 1 cup of buttermilk, the lightly beaten large egg, the melted and cooled unsalted butter, and the almond extract. Getting the butter cooled prevents it from cooking the egg.
- Mix Wet into Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon just until combined. This is important! Overmixing can develop the gluten too much, leading to a tough Christmas Sprinkle Buttermilk Bread. A few streaks of flour are okay at this stage.
- Fold in the Sparkle: Gently fold in your 1/2 cup of sprinkles. Be careful not to overmix; we just want to distribute them evenly throughout the batter.
- Bake to Perfection: Transfer the batter to your prepared loaf pan, smoothing the top gently. Bake for 45-50 minutes. You’ll know it’s ready when the center is set and a wooden skewer or toothpick inserted into the middle comes out clean. The top should be golden brown.
- Cooling is Crucial: Let the Christmas Sprinkle Buttermilk Bread cool in the pan for about 5 minutes. Then, use the parchment paper overhang to carefully lift it out and transfer it to a wire rack to cool completely. Because this bread is quite dense and moist thanks to the buttermilk, it can take 1 to 2 hours to cool fully. Patience here is key for the best texture!
- Prepare the Glaze: Once the bread is totally cool, it’s time for the finishing touch! In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of buttermilk, and the light corn syrup. Adjust the amount of buttermilk, adding a tiny bit more if needed, until you reach a thick but pourable consistency.
- Glaze and Decorate: Spoon the glaze generously over the completely cooled bread, letting it drip down the sides. Immediately sprinkle with nonpareils before the glaze sets.
Expert Tips for Your Best Christmas Sprinkle Buttermilk Bread Yet
Creating a perfect loaf of Christmas Sprinkle Buttermilk Bread is all about a few simple techniques! I’ve learned a thing or two over the years, and I’m happy to share them with you. If you love moist, glazed bakes, don’t miss this French butter cake.
- Don’t Overmix the Batter: This is probably my biggest tip! Mix the wet and dry ingredients just until they come together. Overmixing develops gluten, which can make your beautiful bread tough instead of tender. A few small lumps are totally fine!
- Cooling is Non-Negotiable: I know it’s tempting to dive right in, but letting the bread cool completely is essential. This dense, moist bread needs time to set up properly. Slicing it too early can lead to a gummy texture.
- Oven Accuracy Matters: Ovens can be quirky! If you suspect yours runs hot or cool, an oven thermometer is a great investment. Ensuring your oven is at the correct 350°F (175°C) helps guarantee an even bake and prevents the outside from burning before the inside is cooked.
- The “Clean Toothpick” Test: When baking quick breads like this, the toothpick test is your best friend. Inserting it into the center ensures the internal structure is set and ready. If it comes out with wet batter, give it a few more minutes.
- Sift Your Powdered Sugar: For the smoothest glaze possible on your Christmas Sprinkle Buttermilk Bread, always sift your powdered sugar. This removes any lumps and creates a beautifully glossy finish.
Troubleshooting Common Christmas Sprinkle Buttermilk Bread Issues
Even the most experienced bakers encounter a little hiccup now and then! If your Christmas Sprinkle Buttermilk Bread isn’t quite perfect, don’t worry. Here are some common issues and how to fix them:
- Bread Sinking in the Middle: This often happens if the oven temperature was too low, the bread was underbaked, or if there was too much leavening agent. Ensure your oven is accurately preheated and use the toothpick test to confirm it’s fully baked.
- Bread Sticking to the Pan: While parchment paper helps tremendously, sometimes sticking can still occur. Make sure you’ve lined the pan well, including the sides if possible. If it’s slightly stuck, let it cool a bit longer in the pan, then gently loosen the edges with a thin knife before inverting.
- Glaze Consistency Issues:
- Too Runny: Add more sifted powdered sugar, a tablespoon at a time, whisking well until it thickens.
- Too Thick: Add more buttermilk or a splash of milk (dairy or non-dairy), a teaspoon at a time, whisking until it reaches a pourable consistency.
- Sprinkles Bleeding Color: Some sprinkles, especially nonpareils, are more prone to bleeding. This is mostly a cosmetic issue and doesn’t affect the taste! Using jimmies baked into the batter helps minimize this. You can also try adding sprinkles right before the glaze sets, but be quick!
Creative Variations and Substitutions for Your Festive Loaf
Want to put your own spin on this Christmas Sprinkle Buttermilk Bread? Here are some fun ideas! Craving more festive cookies? Try Christmas Kitchen Sink Cookies for a colorful holiday treat.
| Variation/Substitution | Description | Notes |
|---|---|---|
| Dairy-Free Buttermilk | Use 1 cup of unsweetened plant-based milk (like almond or soy) with 1 tablespoon lemon juice or white vinegar. | Let sit for 5-10 minutes before using. Texture may be slightly different. |
| Vanilla Extract | Substitute 1/2 teaspoon of vanilla extract for almond extract. | A classic, comforting flavor that complements the festive theme beautifully. |
| Different Sprinkle Types | Use holiday-themed sprinkles, mini chocolate chips, or chopped pecans. | Be aware that some sprinkles (like nonpareils) may bleed color more. Chocolate chips may melt slightly. Nuts can alter the dense texture. |
| Muffin Variations | Divide batter among greased muffin tins (fill about 2/3 full). | Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted comes out clean. Adjust glaze amount accordingly. |
| Gluten-Free Option | Use a 1:1 gluten-free all-purpose baking flour blend that contains xanthan gum. | Ensure your blend is designed for baking. Baking time may vary slightly; check for doneness with a toothpick. |
| Citrus Zest | Add the zest of 1 orange or lemon to the dry ingredients for a bright, fresh note. | This adds a lovely subtle flavor that pairs wonderfully with the almond or vanilla. |
How to Store and Freeze Your Christmas Sprinkle Buttermilk Bread
Keeping your Christmas Sprinkle Buttermilk Bread fresh is easy!
- Room Temperature Storage: Once completely cool, store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature. It should stay wonderfully moist for up to 3 days.
- Freezing for Later: This bread freezes beautifully! Wrap the completely cooled loaf tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight at room temperature before glazing, or freeze slices individually for quick treats.
Frequently Asked Questions (FAQs) About Christmas Sprinkle Buttermilk Bread
Got questions about my festive Christmas Sprinkle Buttermilk Bread? I’ve got answers!
- Why is my bread dense? A dense texture is actually a hallmark of this type of quick bread, especially with buttermilk! It’s due to the acidity of the buttermilk reacting with the leaveners and the quick mixing method, which prevents overdevelopment of gluten.
- Can I use different types of sprinkles? Yes, you absolutely can! Jimmies are best for baking into the batter as they hold their shape. For decorating the glaze, any kind works – nonpareils, sugar pearls, or even edible glitter!
- How do I get the glaze to be the right consistency? The key is starting with the right ratio of powdered sugar, buttermilk, and corn syrup. If it’s too thick, add a tiny bit more liquid (buttermilk or milk). If it’s too thin, add more sifted powdered sugar until you achieve a thick but still pourable texture.
- Can I make this bread ahead of time? Yes! You can bake the bread a day or two in advance and store it at room temperature. Glaze it just before serving for the best look, or glaze it the day you plan to serve it. It also freezes wonderfully (see storage tips!).
Enjoy Every Festive Bite!
And there you have it – a loaf of Christmas Sprinkle Buttermilk Bread that’s as joyful to make as it is to eat! This recipe is all about bringing a little extra sparkle and comfort to your holiday table. It’s simple enough for a cozy afternoon baking session and impressive enough for any festive gathering. I truly hope you love creating and sharing this wonderfully moist and festive bread.
