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Christmas Sprinkle Buttermilk Bread Recipe

Christmas Sprinkle Buttermilk Bread Recipe
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★★★★★

5.1 from 29 reviews

This festive Christmas Sprinkle Buttermilk Bread is a moist and tender quick bread bursting with colorful sprinkles inside and topped with a sweet glaze and nonpareils. Perfect for holiday mornings or as a cheerful gift, this bread combines the tangy richness of buttermilk with the playful crunch of sprinkles and a smooth almond-infused flavor.

Ingredients

Scale

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

Glaze

  • 2 cups powdered sugar, sifted
  • 3 tablespoons buttermilk, plus more as needed
  • 1 tablespoon light corn syrup
  • Nonpareils (for topping)

Instructions

  1. Prepare 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.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt until evenly combined.
  3. Combine Wet Ingredients: In a smaller bowl, whisk together the buttermilk, lightly beaten egg, melted and cooled unsalted butter, and almond extract until smooth and homogenous.
  4. Incorporate Wet and Dry: Add the wet ingredients to the dry ingredients and gently stir just until combined, taking care not to overmix, which could toughen the bread.
  5. Fold in Sprinkles: Gently fold in the sprinkles to disperse them evenly throughout the batter without bleeding their colors too much.
  6. Bake the Bread: Transfer the batter to the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
  7. Cool the Bread: Let the bread cool in the pan for 5 minutes to stabilize, then transfer it to a wire rack. Allow it to cool completely for 1-2 hours, as the dense buttermilk bread needs time to set fully.
  8. Prepare the Glaze: Once the bread is completely cooled, whisk together the sifted powdered sugar, 3 tablespoons of buttermilk, and light corn syrup until smooth. Adjust the buttermilk amount as needed to achieve a thick but pourable consistency.
  9. Glaze and Decorate: Spoon the glaze evenly over the top of the bread, letting it drizzle down the sides slightly. Immediately sprinkle nonpareils over the glaze to decorate and add extra festive crunch.

Notes

  • Use parchment paper to easily lift the bread out of the pan without damage.
  • Do not overmix the batter to keep the bread tender and moist.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting off.
  • For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use vegan butter.
  • Store the glazed bread in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: Christmas bread, sprinkle bread, buttermilk bread, holiday bread, quick bread, festive bread, almond extract bread, glazed bread

Find it online: https://islawhite.com/christmas-sprinkle-buttermilk-bread-recipe/