Your New Favorite Holiday Tradition: Christmas Sprinkle Buttermilk Bread

Hey there, friend! Come on in, grab an apron, and let’s get baking. There’s something magical happening in the kitchen today, and it involves rainbows of sprinkles, the tangy richness of buttermilk, and the warm, buttery scent of something truly special baking in the oven. If your idea of a perfect December day involves a cozy sweater, a festive playlist, and a counter dusted with a little bit of flour (and maybe a few rogue sprinkles), then you are absolutely in the right place.

Today, we’re making my Christmas Sprinkle Buttermilk Bread. This isn’t just any quick bread; this is a loaf that sparkles with pure joy. It’s tender, it’s sweet without being overly so, and every single slice is a confetti-filled celebration. It’s the kind of bake that makes kids’ eyes go wide with wonder and brings a nostalgic smile to every adult’s face. It’s perfect for holiday mornings with a cup of coffee, as a hostess gift that truly stands out, or as the star of your Christmas brunch spread. The best part? It’s incredibly easy to make. No yeast, no waiting for dough to rise—just simple, straightforward mixing that results in pure magic. So, let’s preheat those ovens and create something unforgettable together!

A Sprinkle of Nostalgia: Why This Bread Means So Much

This recipe always takes me right back to my grandma’s kitchen. She was the queen of “a little bit of this, a little bit of that” cooking, but her holiday baking was a precise and cherished ritual. Every Christmas Eve, she’d let me stand on a wobbly wooden stool next to her and help make what she called her “Celebration Bread.” It was a simple buttermilk loaf, but she’d let me pour in an entire cup of the brightest, most colorful sprinkles she could find. To me, it was like we were baking happiness right into the batter.

The moment it came out of the oven, she’d always say the same thing: “Olivia, look! We baked a rainbow!” She’d slice it while it was still almost too warm, the sprinkles slightly melted into colorful swirls, and we’d enjoy the first piece together. It wasn’t about fancy techniques or expensive ingredients; it was about the shared moment, the mess, and the love. That’s the spirit I’ve baked into this recipe. It’s my modern twist on her classic—a touch of almond extract for depth, a glossy glaze for extra sparkle—but its heart remains the same: simple, joyful, and made for sharing.

Gathering Your Sparkly Ingredients

Here’s everything you’ll need to create two beautiful loaves of this festive bread. The beauty of this recipe is its flexibility, so I’ve included my favorite chef insights and substitutions to make it work for you!

For the Bread (Makes 2 Loaves):

• 4 cups all-purpose flour: The sturdy foundation of our bread. For a slightly lighter crumb, you can swap one cup for cake flour, but all-purpose works perfectly.
• 2 cups sugar: This gives the bread its lovely sweetness and helps create a tender texture. Granulated sugar is ideal here.
• 3 tsp baking powder + 1 tsp baking soda: Our dynamic leavening duo! The baking powder provides the main lift, while the baking soda reacts with the acidic buttermilk to create a beautiful, tender rise. Make sure they’re fresh for the best results.
• 2 tsp kosher salt: Do not skip this! Salt is crucial for balancing all the sweetness and enhancing the overall flavor. If you’re using fine table salt, reduce to about 1 1/4 teaspoons.
• 2 cups buttermilk: The secret weapon! Buttermilk adds a wonderful tang and reacts with the leaveners for an incredibly moist, tender crumb. Chef’s Tip: No buttermilk? No problem! Make a quick substitute by placing 2 tablespoons of white vinegar or lemon juice in a measuring cup and filling it with milk to the 2-cup line. Let it sit for 5 minutes until it curdles. Good as gold!
• 2 large eggs, lightly beaten: They bind everything together and add richness. Make sure they’re at room temperature for a smoother, more emulsified batter.
• 1 cup unsalted butter, melted and cooled: Melted butter gives this bread its decadent, moist texture and that classic, comforting buttery flavor. Let it cool slightly so it doesn’t cook the eggs when you mix it in.
• 1 tsp almond extract: My favorite “secret” ingredient! It adds a beautiful, warm depth that makes people say, “Wow, what is that flavor?” It pairs magically with the vanilla and butter. If you’re not a fan, just use an extra teaspoon of vanilla extract.
• 1 cup Christmas sprinkles (jimmies work best): The star of the show! Use the long, skinny “jimmies” rather than nonpareils (the tiny round balls), as they hold their color better during baking and don’t bleed as much.
• Optional Twist: 1 cup white chocolate chips or 1/2 cup dried cranberries: White chocolate is a decadent, creamy addition. Dried cranberries add a lovely tartness that cuts through the sweetness beautifully. Feel free to use both!

For the Glaze:

• 4 cups powdered sugar, sifted: Sifting is non-negotiable here! It prevents lumps and gives us a perfectly smooth, glossy glaze.
• 6 tbsp buttermilk: Thins the glaze and adds a subtle tang. You can use milk or heavy cream if needed.
• 2 tbsp light corn syrup: The key to a shiny, professional-looking glaze that sets beautifully. It prevents the sugar from crystallizing.
• Festive nonpareils for topping: Now’s the time for the tiny round sprinkles! They add a fantastic crunch and extra pop of color on top.

Let’s Bake: Step-by-Step Instructions

Ready to make some magic? Follow these steps for a foolproof, beautiful bake. Remember, the key to a tender quick bread is to not overmix the batter!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). This is so important for an even rise. While it’s heating, generously grease two 9×5-inch loaf pans with butter or non-stick spray. For absolute insurance against sticking, I like to line the pans with parchment paper, leaving a little overhang on the long sides. This makes it a breeze to lift the finished loaves out! Chef’s Hack: If you only have one loaf pan, no worries! Just cover the second portion of batter and pop it in the fridge while the first loaf bakes. It’ll be just fine.
2. Whisk the Dry Team: In a large bowl, grab your whisk and thoroughly combine the flour, sugar, baking powder, baking soda, and salt. Whisking now ensures the leaveners and salt are evenly distributed, so you get a consistent rise and flavor in every bite. Take a moment to admire the snowy white mixture—it’s the blank canvas for our rainbow!
3. Combine the Wet Team: In a separate medium bowl, whisk together the buttermilk, lightly beaten eggs, melted (and cooled!) butter, and almond extract. Whisk until it’s smooth and beautifully emulsified. See how the mixture is smooth and uniform? That’s what we want!
4. The Big Merge: Pour your wet ingredients into the bowl with the dry ingredients. Now, put that whisk away and grab a sturdy spatula or a wooden spoon. Gently fold the mixture together. I use a figure-eight motion, scraping the bottom and sides of the bowl. Critical Tip: Mix until the flour is just incorporated. A few streaks and lumps are totally okay! Overmixing is the enemy of tenderness, as it develops the gluten in the flour and can make the bread tough.
5. Fold in the Fun: Now for the best part! Sprinkle your cup of Christmas jimmies (and any optional add-ins like white chocolate chips) over the batter. Gently fold them in until they’re evenly distributed. Try not to overdo it, or the colors might start to streak.
6. Divide and Conquer: Carefully divide the beautiful, sparkly batter evenly between your two prepared loaf pans. I like to use a kitchen scale for perfect accuracy, but eyeballing it works too! Smooth the tops with the back of your spatula so they bake evenly.
7. Bake to Golden Perfection: Place the pans in the center of your preheated oven and bake for 45-55 minutes. Rotate the pans halfway through for even browning. The bread is done when the top is a lovely golden brown, the edges are pulling away from the pan slightly, and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
8. The All-Important Cool Down: This is the hardest part—waiting! Let the loaves cool in their pans on a wire rack for at least 20 minutes. This allows the structure to set. Then, run a knife around the edges and use the parchment paper sling to lift them out. Let them cool completely on the wire rack before glazing. Chef’s Warning: Glazing a warm loaf will cause the glaze to melt and slide right off! Patience is key.
9. Make the Glaze: Once the loaves are completely cool, make your glaze. In a medium bowl, whisk together the sifted powdered sugar, 6 tablespoons of buttermilk, and the corn syrup. Whisk until it’s completely smooth and has a thick but pourable consistency. Want it thinner? Add more buttermilk, a teaspoon at a time. Thicker? A bit more powdered sugar.
10. Decorate and Celebrate! Drizzle the gorgeous white glaze over the cooled loaves. I like to use a spoon, but you can also put the glaze in a zip-top bag, snip off a corner, and pipe it on. Immediately, while the glaze is still wet, shower the tops with those festive nonpareils. This is your moment to be extra!

How to Serve This Holiday Showstopper

This bread is a superstar all on its own, but a little presentation goes a long way! For a beautiful brunch spread, place the whole loaf on a rustic wooden cutting board and let guests slice their own pieces. It’s fantastic alongside a steaming cup of coffee, hot chocolate, or a glass of cold milk. For an extra indulgent treat, lightly toast a slice and spread it with a little salted butter or even a smear of cream cheese. The warmth makes the sprinkles and glaze even more delightful. However you serve it, it’s guaranteed to bring smiles.

Mix It Up! Fun Recipe Variations

Feel free to get creative and make this recipe your own! Here are a few of my favorite twists:

• Lemon Blueberry Sparkle: Omit the almond extract. Add the zest of two lemons to the wet ingredients and fold in 1 cup of fresh or frozen blueberries (tossed in a tbsp of flour) instead of sprinkles.
• Chocolate Chip Craze: A classic! Swap the Christmas sprinkles for 1 ½ cups of semi-sweet or milk chocolate chips. Perfect for any time of year.
• Cranberry Orange Bliss: Add the zest of one orange to the wet ingredients and fold in 3/4 cup of dried cranberries. The citrus and tart fruit are a holiday match made in heaven.
• Funfetti Birthday Edition: Use rainbow sprinkles and replace the almond extract with clear vanilla extract for that classic “birthday cake” flavor. Perfect for celebrations beyond Christmas!
• Gluten-Free Friendly: Use a 1:1 gluten-free all-purpose flour blend. The result is just as tender and delicious!

Chef Olivia’s Notes from My Kitchen to Yours

This recipe has evolved so much since my grandma’s first version. I’ve learned a few things the hard way (like the Great Sprinkle Bleed of 2015—trust me, jimmies are best!) so you don’t have to. This bread freezes like an absolute dream. I almost always double the batch. We enjoy one loaf immediately, and I wrap the second, unglazed loaf tightly in plastic wrap and then foil, and freeze it for up to 3 months. When a last-minute guest pops over or I need a quick gift, I just thaw it overnight, whip up a quick glaze, and it’s good as new. It’s my ultimate kitchen hack for a stress-free holiday season. Remember, baking is about joy, not perfection. If your glaze isn’t perfectly even or a few sprinkles bleed, it doesn’t matter. It was made with love, and that’s the most important ingredient of all.

Your Questions, Answered!

Q: My sprinkles bled color into the batter! What did I do wrong?
A: Ah, the classic sprinkle bleed! This usually happens if you use the tiny round nonpareils instead of the longer “jimmies.” Jimmies have a protective coating that helps them hold their color during baking. Also, be sure to fold them in gently at the very end; overmixing can exacerbate the issue. A little bleeding is totally normal and still tastes delicious!

Q: Can I make this into muffins instead of loaves?
A: Absolutely! This batter makes fantastic Christmas sprinkle muffins. Divide the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature for 18-22 minutes, or until a toothpick comes out clean. This recipe should yield about 24 standard muffins.

Q: Why is my bread dense and gummy in the middle?
A: This is almost always a sign of overmixing. Remember, once you add the wet ingredients to the dry, you want to mix until *just* combined. A few lumps are your friend! It could also be that the bread needed a few more minutes in the oven. Ovens vary, so always use the toothpick test as your guide.

Q: I don’t have corn syrup for the glaze. Can I leave it out?
A: You can, but the glaze will be more opaque and will dry with a matte finish instead of a shiny, glossy one. It will still taste great! You could also substitute a tablespoon of honey or maple syrup, though it will impart a very slight flavor.

Christmas Sprinkle Buttermilk Bread

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• Author: OliviaBennett

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Description

This festive quick bread is pure holiday happiness baked into a loaf. Soft, buttery, and tender from rich buttermilk, every slice bursts with colorful sprinkles and a touch of almond warmth. Finished with a glossy glaze and a shower of festive nonpareils, it’s a showstopper for Christmas morning, a brunch centerpiece, or the sweetest edible gift. Best of all—it’s simple, fuss-free, and guaranteed to bring big smiles.

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Ingredients

Scale 1x2x3x

Bread:

• 4 cups all-purpose flour

• 2 cups sugar

• 3 tsp baking powder

• 1 tsp baking soda

• 2 tsp kosher salt

• 2 cups buttermilk

• 2 large eggs (room temp)

• 1 cup unsalted butter, melted & cooled

• 1 tsp almond extract (or extra vanilla)

• 1 cup Christmas sprinkles (jimmies)

• Optional: 1 cup white chocolate chips or ½ cup dried cranberries

Glaze:

• 4 cups powdered sugar, sifted

• 6 tbsp buttermilk

• 2 tbsp light corn syrup

• Festive nonpareils, for topping

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Instructions

• Prep: Preheat oven to 350°F (175°C). Grease or line two 9×5″ loaf pans.

• Mix dry: Whisk flour, sugar, baking powder, baking soda, and salt.

• Mix wet: Whisk buttermilk, eggs, melted butter, and almond extract.

• Combine: Fold wet into dry until just combined (a few lumps are okay).

• Add sprinkles: Gently fold in jimmies and optional add-ins.

• Bake: Divide batter between pans. Bake 45–55 min, until golden and a toothpick comes out clean. Cool 20 min in pans, then transfer to racks.

• Glaze: Whisk powdered sugar, buttermilk, and corn syrup until smooth. Drizzle over cooled loaves, then top with festive nonpareils.

Nutrition

• Calories: 510cal Per Slice
• Sugar: 62g
• Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 86g

Nutritional Information (Approximate, Per Slice)

Yield: 2 Loaves, 16 Slices Total | Serving Size: 1 Slice (1/16th of a loaf)
Calories: ~510 | Fat: 17g | Saturated Fat: 10g | Carbohydrates: 86g | Fiber: 1g | Sugar: 62g | Protein: 5g

Note: This is an estimate based on the ingredients used and includes the glaze. Values will vary if you make substitutions.

Final Thoughts: A Loaf Full of Love

As the last of the glittering glaze sets and your kitchen fills with the proud, sweet scent of a bake well done, I hope you take a moment to simply admire what you’ve created. You haven’t just made bread; you’ve baked a loaf brimming with color, joy, and the unmistakable magic of the season.

This Christmas Sprinkle Buttermilk Bread is more than a recipe—it’s an invitation to slow down and savor the sweet, simple moments that make the holidays so special. It’s a reminder that the best traditions often start with a sprinkle of fun and a heaping cup of love. Whether you’re sharing a slice with loved ones over morning coffee, gifting a loaf to a friend, or simply enjoying a quiet moment with a treat you made yourself, this bread is a celebration.