Add dry ingredients to the wet mixture and stir gently until just combined.
Do not overmix—this keeps the bread tender.
Fold in sprinkles gently. (Use jimmies, not nonpareils, to reduce color bleeding.)
Pour batter into the loaf pan and smooth the top. Bake for 45–55 minutes,
or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
Let bread cool in the pan 10 minutes, then lift out and cool completely on a rack.
Whisk powdered sugar, milk/buttermilk, and vanilla until smooth.
Drizzle over cooled bread and top with extra sprinkles.
Serving and Storage:
Serve thick slices slightly warm or at room temperature. It’s perfect with coffee, tea, or hot cocoa,
and it looks beautiful on a brunch board with fruit, yogurt, and holiday treats.
Storage: Wrap tightly and store at room temperature for up to 3 days,
or refrigerate for up to 5 days.
Freezing: Freeze (glaze-free is best) wrapped well for up to 2 months.
Thaw overnight at room temperature and glaze before serving.
Tips:
- Use room temp eggs: They mix more evenly and improve texture.
- Don’t overmix: Stir just until flour disappears for a soft crumb.
- Best sprinkles: Jimmies hold their color better than nonpareils.
- Moist loaf: Buttermilk + butter keeps it tender for days.
- Even bake: Place pan on the center rack and avoid opening the oven early.
Variations:
- Chocolate chip holiday bread: Replace 1/2 cup sprinkles with mini chocolate chips.
- Cranberry orange: Add 1 tbsp orange zest and 1/2 cup dried cranberries.
- Eggnog version: Use eggnog instead of buttermilk and reduce sugar slightly.
- Mini loaves: Divide into mini loaf pans and bake 22–30 minutes.
- Bundt cake style: Bake in a small bundt pan and adjust time (test for doneness).
Tips:
- Gift idea: Wrap in parchment and tie with ribbon for a perfect homemade present.
- Extra festive: Add a pinch of nutmeg or cinnamon for warm holiday spice.
- Thicker glaze: Use less liquid; for thinner drizzle, add more liquid slowly.
- Prevent sprinkle bleeding: Fold gently and don’t let batter sit too long before baking.
Conclusion:
Christmas Sprinkle Buttermilk Bread is everything a holiday bake should be: cheerful, soft, sweet,
and easy enough to make even when life is busy. Whether you serve it at Christmas brunch, pack it as a gift,
or snack on it with cocoa by the tree, it brings instant festive comfort. Make one loaf—and don’t be surprised
when you’re asked to make it again next week.
FAQ:
Can I use regular milk instead of buttermilk?
Yes. Make a quick substitute: add 1 tbsp lemon juice or vinegar to 1 cup milk, stir, and let sit 5–10 minutes.
Why did my sprinkles bleed into the batter?
Nonpareils bleed more than jimmies. Use jimmies and fold gently. Avoid letting batter sit before baking.
How do I know when the loaf is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s wet, bake a bit longer.
Can I make this bread gluten-free?
Yes. Use a 1:1 gluten-free flour blend. Texture may be slightly more delicate, but it still works well.
Can I freeze slices?
Absolutely. Wrap slices individually and freeze up to 2 months. Thaw at room temperature or microwave briefly.
