Holiday Sprinkle Buttermilk Bread

Why You’ll Love This Recipe

I love this bread for how effortless and fun it is. It’s light, fluffy, and packed with buttery flavor, while the buttermilk gives it that perfectly tender texture. The festive sprinkles make it stand out visually, and it slices beautifully. Whether I’m baking it for a holiday brunch or wrapping it up for a homemade gift, it never fails to impress with both taste and presentation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
½ cup red and green sprinkles

Topping (Optional)
1 tablespoon coarse sugar
Extra red and green sprinkles for garnish

Directions

1. I preheat the oven to 350°F and grease or line a 9×5-inch loaf pan.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt until well combined.

3. In a large bowl, I whisk the melted butter and sugar until smooth. I add the eggs one at a time, then stir in the vanilla and buttermilk.

4. I gently stir the dry ingredients into the wet mixture, being careful not to overmix.

5. I fold in the sprinkles slowly so the colors stay intact and don’t bleed into the batter.

6. I pour the batter into the prepared loaf pan, smooth the top, and sprinkle on coarse sugar and a few more sprinkles for a festive touch.

7. I bake the loaf for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

8. Once done, I let it cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Yield: 10 slices
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

Variations

I sometimes switch up the sprinkles for different holidays—pastel colors for spring, or orange and black for Halloween. For a citrus twist, I add a teaspoon of orange or lemon zest. If I’m craving more sweetness, I drizzle a simple vanilla glaze over the cooled loaf.

Storage/reheating

I store this bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days, or freeze slices for up to 2 months. To reheat, I pop individual slices in the microwave for about 10–15 seconds.

FAQs

Can I use milk instead of buttermilk?

Yes, but I prefer to use real buttermilk for the moist texture and slight tang. If I’m out, I make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.

Will the sprinkles melt or bleed into the batter?

To prevent bleeding, I always fold in the sprinkles gently and choose good-quality “jimmies” rather than nonpareils. Also, I avoid overmixing.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend successfully. I just make sure it includes xanthan gum or add a small amount for structure.

Can I double the recipe?

Absolutely. When I want to make two loaves, I simply double all ingredients and divide the batter evenly between two 9×5 pans.

Can I freeze this bread?

Yes. Once cooled, I wrap the loaf tightly in plastic wrap and store it in a freezer bag. It keeps well for up to 2 months. I thaw it in the fridge overnight or at room temp for a few hours.

Conclusion

This Christmas Sprinkle Buttermilk Bread is everything I want in a festive holiday bake—moist, easy, and bursting with seasonal joy. It’s a cheerful loaf that brings smiles with every slice and makes my kitchen smell like sweet vanilla and butter. Whether I’m serving it at a gathering or gifting it to friends, it’s a simple way to spread a little holiday magic.