Christmas Sprinkle Buttermilk Bread Recipe

There’s something magical about a loaf of Christmas sprinkle buttermilk bread cooling on the counter, its sugary glaze shimmering with colorful nonpareils like a winter wonderland on your table. This festive treat is a little nostalgic, a little indulgent, and absolutely perfect for the holidays. With its tender, dense crumb and sweet almond flavor, this bread feels like a warm hug on a chilly December day. Plus, it’s easy enough for a casual weekend baking session but fancy enough to shine at your holiday party.

I still remember the first time I baked this bread, standing in my kitchen while snow gently fell outside. My kids were at the table, carefully sorting sprinkles by color (a task they quickly abandoned for “taste testing”), and the house smelled like butter, sugar, and almond extract—basically Christmas in a scent. The bread emerged golden and speckled with pops of red, green, and white. It was an instant hit, and now it’s become a tradition. Whether you’re making this as a gift, a dessert, or just a midweek pick-me-up, trust me: this recipe delivers.

this RECIPE

A little holiday history (and sprinkles galore)

Did you know that sweet breads like this one have their roots in European holiday traditions? From Italian panettone to German stollen, festive breads have long been a way to celebrate the season. While this recipe is more of a dessert loaf than a traditional yeasted bread, it borrows that same celebratory spirit. And the sprinkles? Pure joy! The idea of decorating baked goods with colorful sugar traces back to 18th-century France, where decorative confections were called “nonpareils,” meaning “without equal.” They truly are the little jewels of the baking world, especially when scattered over this glaze like snowflakes.

Let’s talk ingredients: why they matter

The magic of buttermilk

Buttermilk is the star here. Its tangy flavor balances the sweetness, and its acidity reacts with the baking soda to give the bread a tender, moist texture. If you’re out of buttermilk, a quick fix is mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk and letting it sit for 5 minutes. It’s not exactly the same, but it works in a pinch!

All-purpose flour

The foundation of the bread, this flour keeps things simple and ensures the perfect crumb. If you’re feeling adventurous, you could swap out half the flour for whole wheat flour for a nuttier flavor, though the bread may be a touch denser.

Almond extract

Almond extract gives this bread its distinctive, almost marzipan-like aroma. It’s subtle but essential. If you’re not a fan, vanilla extract works well, though the almond really gives this recipe its festive vibe.

Sprinkles

Sprinkles are more than decoration—they’re the soul of this bread! Look for ones that won’t bleed their colors (jimmies are ideal). If you want to switch things up, try pastel colors for Easter or orange and black for Halloween.

Powdered sugar glaze

The glaze is a simple but sweet finishing touch that makes this loaf look as good as it tastes. The light corn syrup in the glaze gives it that glossy, bakery-worthy finish. If you don’t have corn syrup, honey is a decent alternative.

Kitchen gear you’ll need

You don’t need fancy tools to whip up this festive bread, but a few essentials make the process smoother:

• 9×5 inch loaf pan: An aluminum pan works best for even baking. If you only have glass, reduce the oven temp by 25° to avoid over-browning.
• Parchment paper: This is a lifesaver for easy removal. No sticking, no mess!
• Mixing bowls: A large one for dry ingredients and a smaller one for wet.
• Whisk: For mixing the batter without overworking it. If you don’t have a whisk, a fork will do.
• Cooling rack: Crucial for letting the bread cool completely before glazing. Trust me, glazing warm bread is a sticky disaster waiting to happen!

Step-by-step: my foolproof method (with tips!)

Preheat and prep

Start by moving your oven rack to the upper third and preheating to 350°F. Lining your loaf pan with parchment paper is key—it makes lifting the bread out a breeze (no awkward flipping!).

Mix the dry ingredients

In your large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt. This step ensures everything is evenly distributed, so you won’t end up with any clumps of baking soda (been there, done that).

Combine the wet ingredients

In a smaller bowl, whisk together the buttermilk, egg, melted butter, and almond extract. Make sure your melted butter has cooled a bit; if it’s too hot, it could scramble the egg. (Yes, I learned this the hard way!)

Bring it all together

Pour the wet ingredients into the dry and stir just until combined. Overmixing is the enemy here—your bread will be tough instead of tender. Gently fold in the sprinkles, being careful not to break them up too much.

Bake to golden perfection

Spread the batter into your prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, checking for doneness with a toothpick (it should come out clean). Let the bread cool in the pan for 5 minutes before transferring to a wire rack to cool completely—this can take up to 2 hours, but it’s worth the wait.

Glaze and decorate

Once the bread is completely cool, whisk together the powdered sugar, buttermilk, and corn syrup to make the glaze. Adjust the buttermilk a little at a time until you get a thick but pourable consistency. Drizzle it over the bread, then sprinkle generously with nonpareils. It’s like decorating a mini Christmas tree!

Variations and tweaks to try

• Gluten-free option: Swap out the all-purpose flour for a 1:1 gluten-free baking blend. The bread may be a bit more crumbly but still delicious.
• Vegan version: Use almond milk mixed with vinegar instead of buttermilk, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and vegan butter.
• Citrus twist: Add the zest of an orange or lemon to the batter for a bright, citrusy flavor.
• Chocolate lover’s dream: Swap sprinkles for mini chocolate chips and add a dash of cocoa powder to the glaze.
• Seasonal spins: For Valentine’s Day, use red and pink sprinkles. For spring, pastel nonpareils are gorgeous.

Serve it up in style

This bread is a showstopper all on its own, but a little presentation goes a long way. Slice it thick and arrange on a festive platter. Add a dusting of powdered sugar around the plate for a snowy effect. Pair it with fresh berries for a pop of color, or set it alongside a bowl of whipped cream or vanilla ice cream for an indulgent dessert option.

What to sip with it

A cozy drink pairs beautifully with this bread. A steaming mug of hot chocolate or spiced chai is perfect for chilly evenings. If you’re feeling festive, try eggnog or a holiday-spiced latte. For something more grown-up, a glass of Prosecco complements the sweet almond notes.

Storage and reheating tips

Wrap leftover slices tightly in plastic wrap or store them in an airtight container. The bread stays fresh at room temperature for 2-3 days or in the fridge for up to a week. For longer storage, freeze individual slices (wrapped and placed in a freezer bag) for up to 3 months. To reheat, pop a slice in the microwave for 15-20 seconds or toast it lightly.

Scaling up or down

This recipe makes one 9×5 loaf, but you can easily double it for two loaves (hello, holiday gifts!). For mini loaves, divide the batter into smaller pans and bake for 25-30 minutes. If halving the recipe, check for doneness a few minutes earlier.

Troubleshooting common issues

• Bread sinking in the middle: This usually means it’s underbaked. Check your oven temperature with an oven thermometer to ensure accuracy.
• Glaze too runny: Add more powdered sugar a tablespoon at a time to thicken it up.
• Sprinkles bleeding: Use high-quality jimmies or quins, as nonpareils in the batter can sometimes bleed.

Let’s bake some holiday magic!

Christmas sprinkle buttermilk bread is as fun to make as it is to eat, and it’s the kind of recipe that turns ordinary moments into memories. Whether you’re baking it for family, friends, or just yourself (no judgment!), this bread is bound to bring a little extra joy to your holiday season. So grab your sprinkles, preheat that oven, and let’s get baking!

FAQs

1. Can I use milk instead of buttermilk?
   Yes, but add 1 tablespoon of vinegar or lemon juice to 1 cup of milk to mimic the tanginess of buttermilk.
2. What’s the best way to prevent overmixing?
   Stir just until you don’t see streaks of flour—lumps are okay!
3. Can I make this without the glaze?
   Absolutely! The bread is sweet enough on its own but the glaze adds a festive touch.
4. How do I stop sprinkles from sinking?
   Toss them in a bit of flour before folding them into the batter.
5. What’s the difference between jimmies and nonpareils?
   Jimmies are soft and perfect for baking, while nonpareils are crunchy and best for decorating.

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