Introduction

Oh, the holidays! That magical time of year when our kitchens transform into cozy hubs of warmth, delicious aromas, and pure joy. Do you ever get that nostalgic feeling, remembering Christmases past, filled with homemade goodies and the love that went into them? Well, get ready to create some new memories with this incredibly easy and utterly delightful Christmas Sprinkle Buttermilk Bread! It’s the kind of treat that brightens up any table, makes a fantastic gift, and honestly, just feels like a hug in bread form. You won’t believe how quickly it comes together!

Why You’ll Love This Recipe

Fast: Whip up this festive bread in no time, perfect for last-minute baking!
Easy: Seriously, if you can stir, you can make this bread. No fancy techniques needed!
Giftable: Wrap it up with a pretty ribbon and you’ve got a thoughtful, homemade gift that’s sure to be appreciated.
Crowd-pleasing: Who can resist the cheerful colors of sprinkles and the tender, moist crumb of buttermilk bread? Everyone will be asking for seconds!

Ingredients

For the Bread:

2 cups all-purpose flour: The backbone of our delicious bread!
1 cup sugar: For that perfect touch of sweetness.
1 1/2 teaspoons baking powder: Our leavening agent, making the bread nice and fluffy.
1/2 teaspoon baking soda: Works with the buttermilk to give us a tender crumb.
1 teaspoon kosher salt: Balances out the sweetness and enhances all the flavors.
1 cup buttermilk: This is the magic ingredient for a wonderfully moist and tender bread. Don’t have buttermilk? No worries, I’ve got a quick fix for that!
1 large egg, lightly beaten: Helps bind everything together and adds richness.
1/2 cup unsalted butter, melted and cooled: For that lovely richness and tender texture. Let it cool a bit so it doesn’t scramble the egg!
1/2 teaspoon almond extract: This adds a subtle, elegant warmth that pairs beautifully with the sprinkles.
1/2 cup sprinkles: The star of the show! I love festive Christmas sprinkles, but feel free to use your favorites.

For the Glaze:

2 cups powdered sugar, sifted: Sifting makes sure our glaze is super smooth and lump-free.
3 tablespoons buttermilk, plus more as needed: For that tangy sweetness in the glaze.
1 tablespoon light corn syrup: Gives the glaze a lovely shine and helps it set just right.
Nonpareils: For that extra pop of festive color on top!

How to Make It

Alright, let’s get baking! This recipe is so straightforward, you’ll be done before you know it.

1. Prepare the Bread:

First things first, let’s get our oven ready. Preheat it to 350°F (175°C) and pop an oven rack in the upper third. This helps with even baking.
Next, grab a 9×5 inch loaf pan. Line it with parchment paper. This makes it a breeze to get your beautiful bread out later without any sticking!
In a big bowl, let’s mix up our dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Give it a good whisk to make sure everything is nicely combined.
In a separate, smaller bowl, whisk together the wet ingredients: the lightly beaten egg, buttermilk, your melted and slightly cooled butter, and that wonderful almond extract.
Now, here comes the fun part! Pour those wet ingredients right into the bowl with your dry ingredients. Mix everything together until it’s just combined. Don’t overmix! A few little streaks of flour are perfectly fine.
Gently, oh so gently, fold in your colorful sprinkles. We want to distribute them throughout the batter, creating those beautiful little bursts of color.
Pour that lovely batter into your prepared loaf pan. Smooth the top a little if you like.
Pop it into the oven and bake for about 45-50 minutes. How do you know when it’s done? Stick a toothpick or a thin knife into the center. If it comes out clean, your bread is ready!
Once it’s baked, let it cool in the pan for about 5 minutes. Then, carefully invert it onto a wire rack to cool completely. This usually takes an hour or two. Patience is a virtue here – a completely cooled loaf is essential for perfect glazing!

2. Prepare the Glaze:

Once your bread is totally cool (this is important, trust me!), it’s glaze time!
In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of buttermilk, and that little bit of light corn syrup.
Whisk until it’s smooth. If it seems a bit too thick to pour, add more buttermilk, just a teaspoon at a time, until you reach a nice, thick but pourable consistency. You want it to drip down the sides a bit, but not run off completely.
Now, for the finishing touch! Spoon that glorious glaze over the top of your cooled bread, letting it drizzle down the sides.
Finally, sprinkle those adorable nonpareils over the wet glaze. They’ll stick beautifully and add that extra festive sparkle!

Substitutions & Additions

Feeling creative? This bread is a fantastic canvas for your personal touch!

No Buttermilk? No Problem! For every cup of buttermilk called for, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it looks slightly curdled. Easy peasy!
Extract Swap: If almond extract isn’t your jam, try a touch of vanilla extract or even a bit of orange zest for a citrusy kick.
Add-ins: Feel free to fold in a handful of white chocolate chips, chopped nuts, or even dried cranberries for extra texture and flavor.
Glaze Variations: A touch of peppermint extract in the glaze is divine for a minty holiday twist. You could also add a tiny bit of red or green food coloring to the glaze for an even more festive look!

Tips for Success

A few little tricks to ensure your Christmas Sprinkle Buttermilk Bread turns out perfectly every time:

Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can lead to a tough bread. Mix until just combined.
Cool Completely Before Glazing: I can’t stress this enough! A warm loaf will cause the glaze to melt and slide right off.
Prep Ahead: You can mix the dry ingredients for the bread a day or two in advance and store them in an airtight container. When you’re ready to bake, just mix your wet ingredients, combine, and bake!
Sprinkle Power: For best results, use sprinkles that are specifically designed for baking, as they tend to hold their color and shape better.

How to Store It

Once your beautiful bread is glazed and decorated, it’s best to store it at room temperature. Keep it in an airtight container or wrap it well with plastic wrap. It will stay wonderfully fresh for about 2-3 days. If you happen to have any leftovers (which is unlikely, wink wink!), you can also freeze slices for later enjoyment. Just wrap them well and pop them in the freezer!

FAQs

Got questions? I’ve got answers!

Can I use this recipe for cupcakes? Yes, you absolutely can! You’ll need to adjust the baking time significantly – likely starting around 18-22 minutes for cupcakes.
How long does the glaze take to set? The glaze should start to set within 30-60 minutes at room temperature, especially with the corn syrup helping it along.
Can I make this bread dairy-free? You can try using a dairy-free milk with a dairy-free “buttermilk” substitute and a dairy-free butter alternative. The texture might vary slightly, but it should still be delicious!

Happy Baking, my friends! I hope this Christmas Sprinkle Buttermilk Bread brings so much cheer and deliciousness to your holiday season!

Christmas Sprinkle Buttermilk Bread

An incredibly easy and utterly delightful Christmas Sprinkle Buttermilk Bread that's perfect for the holidays, makes a fantastic gift, and is sure to brighten any table.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Servings 10 slices

Equipment

Oven
Loaf pan 9x5 inch
Parchment paper
Large bowl
Whisk
Smaller bowl
Wire rack
Medium bowl

Ingredients

For the Bread

2 cups all-purpose flour The backbone of our delicious bread!
1 cup sugar For that perfect touch of sweetness.
1.5 teaspoons baking powder Our leavening agent, making the bread nice and fluffy.
0.5 teaspoon baking soda Works with the buttermilk to give us a tender crumb.
1 teaspoon kosher salt Balances out the sweetness and enhances all the flavors.
1 cup buttermilk This is the magic ingredient for a wonderfully moist and tender bread. Don't have buttermilk? No worries, I've got a quick fix for that!
1 large egg, lightly beaten Helps bind everything together and adds richness.
0.5 cup unsalted butter, melted and cooled For that lovely richness and tender texture. Let it cool a bit so it doesn't scramble the egg!
0.5 teaspoon almond extract This adds a subtle, elegant warmth that pairs beautifully with the sprinkles.
0.5 cup sprinkles The star of the show! I love festive Christmas sprinkles, but feel free to use your favorites.

For the Glaze

2 cups powdered sugar, sifted Sifting makes sure our glaze is super smooth and lump-free.
3 tablespoons buttermilk, plus more as needed For that tangy sweetness in the glaze.
1 tablespoon light corn syrup Gives the glaze a lovely shine and helps it set just right.
Nonpareils For that extra pop of festive color on top!

Instructions

Preheat your oven to 350°F (175°C) and place an oven rack in the upper third for even baking. Line a 9x5 inch loaf pan with parchment paper for easy removal.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until well combined.
In a separate smaller bowl, whisk together the lightly beaten egg, buttermilk, melted and cooled butter, and almond extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few streaks of flour are okay.
Gently fold in the sprinkles to distribute them throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely (about 1-2 hours).
Once the bread is completely cool, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of buttermilk, and light corn syrup until smooth.
If the glaze is too thick, add more buttermilk, one teaspoon at a time, until it reaches a pourable consistency.
Spoon the glaze over the top of the cooled bread, letting it drizzle down the sides.
Sprinkle nonpareils over the wet glaze for a festive finish.

Notes

No Buttermilk? For every cup of buttermilk called for, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let sit for 5-10 minutes. Extract Swap: Vanilla extract or orange zest can be used instead of almond extract. Add-ins: Consider adding white chocolate chips, chopped nuts, or dried cranberries. Glaze Variations: Add peppermint extract or food coloring for a festive twist.