Ingredients
For the Bread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup red and green sprinkles (jimmies type)
Optional Topping
- 1 tablespoon coarse sugar
- Additional red and green sprinkles, for garnish
Ingredients and Why They Matter
All-purpose flour gives the loaf enough structure to slice cleanly while still staying tender. Baking powder and baking soda work together to lift the batter: the soda reacts with acidic buttermilk for a soft crumb, while the baking powder adds extra rise so the loaf domes nicely. Salt is small but essential—it balances the sweetness and brings out the vanilla and buttery notes.
Melted unsalted butter gives the bread rich flavor and a slightly denser, cake‑like crumb compared to oil. Granulated sugar sweetens the loaf and helps create a fine, even texture. Eggs add structure and moisture, helping the bread hold its shape while still staying soft. Buttermilk is the “magic” ingredient; its tang and fat keep the bread very moist and tender, and it reacts with baking soda for a lighter texture. Vanilla extract is what makes the bread taste like a holiday vanilla cake rather than just a plain loaf.
Red and green sprinkles add color and fun—they create the Christmas “confetti” effect in every slice. For best results, use jimmies (the long, skinny sprinkles), which bleed less and hold their shape better than nonpareils in batter. Coarse sugar on top adds sparkle and a light crunch, and extra sprinkles on the surface make the loaf look more festive for serving or gifting.
Step-by-Step Instructions
Mix the Dry Ingredients
I start by preheating the oven to 350°F (175°C). I line a 9×5‑inch loaf pan with parchment paper and lightly grease it, or grease and flour the pan, to help the bread release easily.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt until everything is evenly combined. This step ensures the leaveners and salt are dispersed throughout the flour, which helps the bread rise evenly.
Mix the Wet Ingredients
In a large bowl, I whisk the melted, slightly cooled butter with the granulated sugar until the mixture looks smooth and glossy. Then I whisk in the eggs one at a time, making sure each is fully incorporated before adding the next so the batter stays smooth.
Next, I stir in the vanilla extract and buttermilk. The mixture may look a bit loose at this stage, which is exactly right—the dry ingredients will thicken it up.
Combine and Add Sprinkles
I gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or whisk just until no visible streaks of flour remain. Overmixing can develop gluten and make the bread tough, so as soon as it’s combined, I stop.
Then I carefully fold in the red and green sprinkles. I use a light hand and just a few turns of the spatula so the colors don’t bleed into the batter. This keeps the crumb mostly pale with distinct pops of red and green instead of streaks of color.
Fill the Pan and Bake
I pour the batter into the prepared 9×5 loaf pan and smooth the top with a spatula. If I’m using the optional topping, I sprinkle coarse sugar and a small handful of extra red and green sprinkles evenly over the surface.
The loaf goes into the preheated oven and bakes for 45–55 minutes. I start checking around the 45‑minute mark by inserting a toothpick into the center; it should come out mostly clean, with just a few moist crumbs but no wet batter. If the top is browning too quickly before the center is done, I tent the loaf loosely with foil and continue baking.
When it’s done, I remove the pan from the oven and let the bread cool in the pan for 10–15 minutes. This short rest helps it set and makes it easier to lift out without breaking. Then I transfer the loaf to a wire rack to cool completely before slicing so the crumb can firm up and the slices cut cleanly.
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