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Christmas Sprinkle Buttermilk Bread Recipe

Christmas Sprinkle Buttermilk Bread Recipe
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★★★★★

4.8 from 26 reviews

This festive Christmas Sprinkle Buttermilk Bread is a moist and tender quick bread infused with almond extract and colorful sprinkles. Topped with a sweet buttermilk glaze and crunchy nonpareils, this cheerful loaf is perfect for holiday breakfasts, brunches, or as a delightful dessert treat that brings joy to the season.

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 for easy removal and clean-up.
  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. Mix Wet Ingredients: In a smaller bowl, whisk together the buttermilk, lightly beaten egg, melted and cooled unsalted butter, and almond extract until smooth.
  4. Combine and Add Sprinkles: Pour the wet ingredients into the dry ingredients and gently mix until just combined to avoid overworking the batter. Carefully fold in the sprinkles to distribute them without coloring the batter too much.
  5. Bake the Bread: Transfer the batter into the prepared loaf pan, smoothing the top. Bake for 45-50 minutes or until the center is set and a toothpick inserted comes out clean. Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Allow it to cool completely for 1-2 hours, as the bread is dense.
  6. Prepare the Glaze: Once the bread is fully cooled, whisk together sifted powdered sugar, 3 tablespoons buttermilk, and light corn syrup in a bowl. Adjust with a little more buttermilk as needed to achieve a thick but pourable glaze consistency.
  7. Glaze and Decorate: Spoon the glaze evenly over the top of the bread. Immediately sprinkle with nonpareils for a festive finish. Let the glaze set before slicing and serving.

Notes

  • Allow the bread to cool fully before glazing to prevent the glaze from melting off.
  • If you prefer, use a silicone loaf pan or greased metal pan instead of parchment lining.
  • Fold sprinkles in gently to avoid them bleeding too much color into the batter.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well without glaze; ice after thawing.

Nutrition

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

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