Description
Celebrate the holiday season with this festive Christmas Sprinkle Buttermilk Bread. This tender, moist quick bread is studded with colorful sprinkles and finished with a sweet buttermilk glaze topped with nonpareils, making it both visually appealing and deliciously comforting. Perfect for gifting or serving at your Christmas brunch or dessert table.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg (lightly beaten)
- 1/2 cup unsalted butter (melted and cooled)
- 1/2 teaspoon almond extract
Mix-ins and Toppings
- 1/2 cup sprinkles
- 2 cups powdered sugar (sifted)
- 3 tablespoons buttermilk (plus more as needed)
- 1 tablespoon light corn syrup
- Nonpareils
Instructions
- Prepare the Oven and Pan: Move the oven rack to the upper third position and preheat the oven to 350°F (175°C). Line a 9×5 inch aluminum loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate smaller bowl, whisk together the lightly beaten egg, buttermilk, melted and cooled unsalted butter, and almond extract until smooth and homogeneous.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix just until combined to avoid overmixing which can lead to toughness. Gently fold in the sprinkles to evenly distribute them throughout the batter.
- Bake the Bread: Transfer the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean. After baking, let the bread cool in the pan for 5 minutes.
- Cool Completely: Remove the bread from the pan using the parchment paper and transfer to a wire rack. Allow it to cool completely – about 1 to 2 hours – as the bread is dense and needs this time to set fully for slicing.
- Prepare the Glaze: Once the bread has completely cooled, whisk together powdered sugar, 3 tablespoons of buttermilk, and light corn syrup in a bowl. Adjust the amount of buttermilk as needed to achieve a thick but pourable glaze consistency.
- Glaze and Decorate: Spoon the glaze evenly over the top of the cooled bread. Immediately sprinkle nonpareils on top to create a festive look before the glaze sets.
Notes
- Make sure the melted butter has cooled before mixing with the eggs and buttermilk to prevent cooking the eggs.
- Do not overmix the batter once you add wet ingredients to keep the bread tender.
- Use parchment paper in the loaf pan for easy removal and clean-up.
- Allow the bread to cool completely before glazing to prevent the glaze from melting off.
- Adjust the amount of buttermilk in the glaze according to the desired thickness.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
