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Every December, the kitchen fills with the scent of vanilla and butter while this festive bread bakes up golden and cheery. Christmas Sprinkle Buttermilk Bread has become the centerpiece of every holiday morning in my house and delivers both comfort and celebration in each slice.
I baked this with my little niece the first year she could reach the counter and she now insists we make it together while the tree sparkles. Every time I slice into that soft loaf flecked with sprinkles I remember her sticky flour hands.
Ingredients
- All-purpose flour: the base for structure, sift if yours is lumpy for a light crumb
- Baking powder and baking soda: both leaveners balancing for a perfect rise
- Salt: brightens all the flavors, use fine sea salt if you have it
- Unsalted butter: melted and cooled for richness and tender texture
- Granulated sugar: for sweetness and browning
- Large eggs: binding and giving structure, farm-fresh make the color pop even more
- Buttermilk: the real secret for moistness and tenderness, always shake the carton before pouring to ensure it is creamy
- Vanilla extract: brings in those cozy holiday notes, use pure extract if you can
- Red and green sprinkles: traditional jimmies keep colors vivid in the oven
- Optional coarse sugar: adds sparkle and crunch to the top
Instructions
- Prepare the Pan:
- Line or grease your loaf pan thoroughly. If you use parchment let it overhang for easy release. Preheat the oven to three hundred fifty degrees Fahrenheit to make sure it is ready when your batter is mixed.
- Mix Dry Ingredients:
- In a medium bowl whisk together your flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed. If you notice clumps in the flour run a whisk through a few extra times.
- Blend Wet Ingredients:
- In a large bowl whisk the melted, slightly cooled butter with the sugar. Whisk until creamy and smooth. Add the eggs one at a time, taking a moment to fully mix in the first before adding the second. Stir in your vanilla then pour in the buttermilk and mix until smooth.
- Combine Wet and Dry:
- Add dry ingredients to the large bowl gradually, usually in three batches. Gently fold so you do not overwork it. Stop when you no longer see streaks of flour.
- Fold in Sprinkles:
- Using a spatula gently fold in red and green sprinkles. Go slow to keep them from streaking the batter. Mix only until just combined.
- Fill the Pan and Top:
- Scrape the batter into your loaf pan and smooth the top with your spatula. If you want extra sparkle, sprinkle coarse sugar or a few more sprinkles for a festive look.
- Bake:
- Place pan in the center rack. Bake for forty five to fifty five minutes checking with a toothpick at forty five minutes. If the pick comes out clean or with a few crumbs it is ready. Let cool in the pan ten to fifteen minutes then tip out to a rack and cool fully.
My favorite part is sneaking the first warm heel right from the rack with melting butter while the tree lights are twinkling.
Storage Tips
Once cooled, wrap the bread tightly in plastic or store in an airtight container on the counter for two to three days. For longer storage, refrigerate and then bring to room temperature before slicing for the best texture.
Ingredient Substitutions
You can swap buttermilk for an equal amount of plain whole milk yogurt. If you do not have unsalted butter use salted and reduce the added salt by a quarter. Almond or vanilla bean paste is a special upgrade for the vanilla extract.
Serving Suggestions
A slice is perfect on its own but if you want to make it extra special serve with mascarpone and a drizzle of honey. It is also delicious toasted for a cozy breakfast with coffee while holiday music plays.
Cultural and Historical Notes
Baking with sprinkles in bread is a playful American holiday tradition channeling classic Italian panettone in a simple way. This loaf brings that joy to anyone who needs a bit of cheer minus all the fuss of yeasted bread.
Seasonal Adaptations
Swap in pastel sprinkles for springtime celebrations. Use all red for Valentine’s Day. Try harvest hues for autumn gatherings.
Success Stories
My neighbor loved this bread so much last year that she asked me for the recipe and has since made it for her own family holiday brunch. It has become a new tradition at more than one table.
Freezer Meal Conversion
Once baked and fully cooled wrap the loaf tightly in plastic wrap then foil and freeze for up to two months. Defrost overnight on the counter. If you want to freeze in slices layer parchment between each for grab and go treats.
Every time I pull it from the oven and admire those confetti bursts I remember why holiday baking never gets old.
Common Recipe Questions
- → What kind of sprinkles work best?
Use jimmies-style red and green sprinkles, as they hold their shape when baked. Avoid nonpareils, which can bleed color.
- → How do I prevent overmixing the batter?
Once you add the dry ingredients, stir just until combined. Gently fold in sprinkles for a tender crumb.
- → Can I use low-fat buttermilk?
Yes, low-fat buttermilk works well and still provides the tangy flavor as well as appealing texture.
- → How should this bread be stored?
Cool completely, then store in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.
- → Can I make this in advance?
Absolutely. This bread stays moist for several days and can be baked ahead to enjoy throughout the holidays.