Moist Christmas Sprinkle Buttermilk Bread

A few Decembers back, my neighbor Doris came up with a sweet idea for our street: a holiday bread swap. No cookies allowed just quick breads dressed up like presents. Someone brought rosemary olive oil loaves tied in twine. A teen showed up with banana bread shaped like a Christmas tree. I had no plan, just a jar of sprinkles and the urge to make something bright.

That’s when Christmas Sprinkle Buttermilk Bread came to life in my tiny kitchen, with carols playing and a niece perched on the counter. We stirred sprinkles into a buttery buttermilk batter and filled the room with vanilla. The bread puffed up soft and golden, cheerful without needing frosting or fuss.

It’s shown up since at bake sales, brunches, and welcome-home baskets. I’ve cubed it for charcuterie boards, tucked it into teacher gifts, and passed slices to sleepy cousins. A sugar-crackled top and festive crumb make it feel special, even on a paper plate. This year, a toddler saw it cooling and whispered, “Cake?” I didn’t say a word just handed her a piece.

Short Description

Christmas Sprinkle Buttermilk Bread is a colorful, soft quick bread studded with festive red and green sprinkles. Perfect for breakfast, gifting, or your holiday dessert board.

Key Ingredients

• 1 ¾ cups all-purpose flour (210g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled (1 stick)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 1 cup buttermilk (240ml)
• 2 teaspoons vanilla extract
• ½ cup red and green sprinkles (jimmies style; avoid nonpareils)

Optional Topping

• 1 tablespoon coarse sugar
• Extra sprinkles for garnish

Tools Needed

• 9×5-inch loaf pan
• Mixing bowls (1 large, 1 medium)
• Whisk and rubber spatula
• Measuring cups and spoons
• Cooling rack
• Oven and toothpick

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

Step 3: Mix Wet Ingredients
In a large bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in the vanilla extract and buttermilk until the mixture is creamy and pale.

Step 4: Combine Batter
Slowly add the dry ingredients into the wet mixture, folding with a spatula until just combined. Stop mixing as soon as the flour disappears—overmixing will toughen the bread.

Step 5: Add Sprinkles
Gently fold in the red and green sprinkles. Use a few gentle strokes to prevent the colors from bleeding into the batter.

Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar or extra sprinkles. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve
Let the loaf cool in the pan for 10–15 minutes. Transfer to a wire rack and cool completely before slicing for clean cuts and the best texture.

Why You’ll Love This Recipe

Bright, cheerful appearance perfect for holiday spreads

Easy, one-bowl prep that doesn’t require a mixer

Super moist crumb thanks to the buttermilk

Kid-friendly and adult-approved

Stays fresh for days and slices cleanly for gifting

Can be made ahead for holiday events

Customizable with other festive flavors

Mistakes to Avoid & Solutions

Overmixing the batter
Overmixing creates a tough, dense loaf.
Solution: Stir just until the flour disappears. A few lumps are fine.

Using the wrong sprinkles
Nonpareils can bleed into the batter and turn it gray.
Solution: Use jimmies-style sprinkles—they’re sturdier and more colorfast.

Bread browns too fast on top
The top may darken before the inside is cooked.
Solution: Tent loosely with foil in the last 15 minutes if browning too quickly.

Undercooking the center
The middle might remain raw while edges are firm.
Solution: Always test with a toothpick inserted in the center. It should come out clean.

Skipping the cooling time
Cutting the loaf while warm can lead to crumbling and sticky slices.
Solution: Cool fully on a rack before slicing for neat, bakery-style cuts.

Serving and Pairing Suggestions

Serve warm with whipped cream cheese for breakfast

Add to a holiday brunch board with fruit and jams

Pair with chai or spiced hot cocoa

Slice into cubes for a dessert charcuterie board

Toast lightly and spread with cinnamon butter

Storage and Reheating Tips

Store in an airtight container at room temperature for 3 days

Wrap tightly in plastic wrap and foil, then freeze for up to 2 months

To reheat slices, microwave for 10–15 seconds or warm in the oven at 300°F for 5 minutes

Avoid refrigerating, as it can dry out the crumb

FAQs

1. Can I use milk instead of buttermilk?
No, regular milk won’t give the same tender crumb. If needed, mix 1 tablespoon lemon juice with 1 cup milk and let sit 5 minutes as a substitute.

2. Can I use nonpareils instead of jimmies?
It’s not recommended. Nonpareils tend to bleed and melt, making the batter murky.

3. What if I don’t have coarse sugar for the top?
You can skip it or add a light sprinkle of granulated sugar. It won’t be quite as sparkly, but still delicious.

4. Can I double the recipe?
Yes, double everything and bake in two loaf pans. Keep the bake time the same and check for doneness with a toothpick.

5. How do I keep the bread from sticking to the pan?
Grease the pan well or line it with parchment paper, making sure to leave an overhang for easy lifting.

Tips & Tricks

Let the melted butter cool slightly before mixing to avoid scrambling the eggs

Room-temperature buttermilk helps the batter mix more evenly

Use a light-colored metal loaf pan for even browning

Don’t skip the vanilla—it really enhances the festive flavor

Add sprinkles at the very end to prevent color bleeding

Recipe Variations

1. Chocolate Chip Version
Swap the sprinkles for ½ cup mini chocolate chips. Add a teaspoon of cinnamon to the dry mix for a cozy twist.

2. Citrus Glaze Topping
Instead of coarse sugar, bake the loaf plain. Once cooled, drizzle with a glaze made from ½ cup powdered sugar and 1 tablespoon orange juice.

3. Almond Sprinkle Bread
Use almond extract instead of vanilla, and fold in silvered almonds along with the sprinkles.

4. Confetti Loaf for Birthdays
Swap red and green sprinkles with rainbow jimmies for a non-holiday version that works for birthday brunches or baby showers.

5. Cranberry-White Chocolate Bread
Fold in ⅓ cup dried cranberries and ⅓ cup chopped white chocolate instead of sprinkles for a gourmet holiday upgrade.

Final Thoughts

This Christmas Sprinkle Buttermilk Bread has become a quiet holiday staple in my kitchen. No fuss, just a tender crumb, crisp top, and festive colors baked into every slice.

It always brings people together a small gift, a brunch treat, or something warm to share after a long day. Kids love it, grown-ups reach for seconds.

Slice it, wrap it, or snack on it while tying bows. However you serve it, let this loaf add a little joy to your December.