This Christmas Sprinkle Buttermilk Bread is one of those recipes that immediately lifts the mood in the kitchen. I discovered this loaf during a holiday baking marathon the first year I wanted a simple, shareable treat that looked festive without resorting to complicated decorating. The crumb is tender and moist thanks to the buttermilk and melted butter, and the red-and-green jimmies create little pockets of celebratory color without turning the batter into a structural challenge. It’s the kind of loaf I slice thick for breakfast with a smear of butter, or thin to serve alongside coffee at a neighbor drop-off.

What makes this loaf special is its balance: it isn’t overly sweet, the texture is soft but sturdy for toasting, and the sprinkles add crunch and bright flecks of color rather than melting into a messy streak. I first baked it for a small family brunch, and watching the kids’ faces as they opened the box felt like unwrapping a present. Over the years I’ve refined the method — careful folding of sprinkles, a short rest before slicing, and a quick sprinkle of coarse sugar on top for a subtle sparkle — and it’s become my go-to easy holiday loaf to bring when I’m pressed for time but want to impress.

Ingredients

• All-purpose flour (1 3/4 cups): Use regular, unbleached flour for best tenderness and structure; spoon into the measuring cup and level off for accuracy. King Arthur or Bob's Red Mill work well.
• Baking powder (1 teaspoon) and baking soda (1/2 teaspoon): Leavening balance gives an even rise — make sure your baking powder is fresh for the best lift.
• Salt (1/2 teaspoon): Enhances flavor and balances the sweetness; kosher or fine sea salt are both fine.
• Unsalted butter (1/2 cup, melted): Melt and cool slightly so it blends smoothly with sugar; unsalted lets you control sodium.
• Granulated sugar (1 cup): Standard white sugar keeps the crumb light and classic; for a deeper flavor, substitute part with light brown sugar (see substitutions).
• Eggs (2 large): Bring to room temperature for better emulsion and rise.
• Buttermilk (1 cup): Provides tang and tenderness; if you don’t have it, see the substitution tip below to make a quick buttermilk.
• Vanilla extract (2 teaspoons): Adds warmth and aroma that complements the sprinkles without overpowering the loaf.
• Red and green jimmies (1/2 cup): Use non-melting jimmies (not nonpareils) to maintain color and prevent bleeding into the batter.
• Optional topping: 1 tablespoon coarse sugar and additional sprinkles for garnish to add sparkle and slight crunch on the crust.

Instructions

Preheat and prepare the pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment if you like for easy removal; leave a slight overhang so you can lift the loaf out to cool completely. The moderate oven ensures an even, golden crust within the bake time. Mix dry ingredients: In a medium bowl whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sifting is optional; whisking will remove lumps and evenly distribute leaveners for a consistent rise. Combine butter and sugar: In a large bowl whisk 1/2 cup melted butter with 1 cup granulated sugar until smooth and slightly glossy. Let the butter cool for a few minutes so the eggs won’t scramble when added, then whisk in the eggs one at a time until incorporated. Add liquids: Stir in 2 teaspoons vanilla and 1 cup buttermilk. The batter will be fairly loose — this is normal. The acidity in buttermilk reacts with baking soda to give lift and a tender crumb. Combine wet and dry: Gradually fold the dry ingredients into the wet with a rubber spatula just until no streaks of flour remain. Overmixing develops gluten and will make the loaf tough; stop as soon as the batter is uniform. Fold in sprinkles: Gently fold in 1/2 cup red and green jimmies with 6–8 strokes — you want them distributed without grinding the color into the batter. Use jimmies (rod-shaped) rather than nonpareils to avoid color bleeding. Transfer and top: Pour the batter into the prepared pan and smooth the top. Sprinkle with 1 tablespoon coarse sugar and a few extra jimmies if desired. The coarse sugar gives a pretty, crackly finish on the crust. Bake and test: Bake 45–55 minutes at 350°F until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots. Cool before slicing: Cool in the pan 10–15 minutes, then lift out using the parchment and cool completely on a rack before slicing. Warm bread can crumble; waiting yields cleaner slices and a better texture.

Storage Tips

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container. At room temperature it will stay fresh for 48 hours; for longer keeping, refrigerate up to five days. To freeze, double-wrap in plastic and foil or use a freezer bag; thaw at room temperature or toast slices straight from frozen. When reheating, a quick 20–30 second zap in the microwave or 3–4 minutes at 325°F in the oven brings back crisp edges and tender crumb. Avoid leaving it uncovered to prevent drying.

Ingredient Substitutions

If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon lemon juice or white vinegar to a measuring cup, then add milk to make 1 cup and let sit 5 minutes. For a richer loaf, swap 1/4 cup of the butter for sour cream; for a slightly deeper flavor, replace 1/4 cup of granulated sugar with light brown sugar. Use dairy-free butter and plant-based milk with 1 tablespoon vinegar for a dairy-free version, though color and crumb will vary. Avoid nonpareils to prevent bleeding.

Serving Suggestions

Slice this loaf and serve warm with softened butter, ricotta and honey, or a smear of mascarpone for an indulgent touch. It pairs beautifully with coffee, tea, or mulled cider and makes a cheerful addition to holiday brunch boards alongside fruit and yogurt. For a festive dessert, serve toasted slices with a scoop of vanilla ice cream and a drizzle of salted caramel. Garnish with extra sprinkles or a light dusting of powdered sugar for gatherings.

Cultural Background

Quick festive loaves like this one are part of a long tradition of celebratory baked goods that require minimal time but deliver maximum cheer. While not tied to a single region, colorful quick breads have become staples in American holiday baking — they echo the idea of “funfetti” cakes and cookies popularized in home baking culture. This loaf blends classic American quick-bread technique with holiday aesthetics, making it especially popular at community potlucks and church bazaars.

Seasonal Adaptations

For winter holidays, use red and green jimmies as written; for other seasons swap sprinkle colors to match occasions (pastels for spring, orange and brown for fall). Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg for a warming winter spice note. In summer, fold in 1/2 cup fresh berries and reduce sprinkles to avoid color bleed. For a citrus twist, add 1 teaspoon grated lemon zest to the batter and a simple lemon glaze after cooling.

Meal Prep Tips

This loaf is ideal for meal prep: slice it and freeze in single layers separated by parchment so you can grab a slice each morning. Label and date packages; use within three months. To speed mornings, toast frozen slices directly and top with nut butter or ricotta. If preparing for a crowd, bake multiple loaves a day ahead and store at room temperature for 24 hours, then refrigerate and bring to room temperature before serving to refresh the texture.

There’s a special joy in handing someone a wrapped slice of this loaf — it’s simple, bright, and made with very little fuss. Whether you serve it for breakfast, pack it for friends, or slice it for a brunch spread, this festive buttermilk loaf is designed to be enjoyed and shared. Try it once and you’ll see why it’s become a holiday staple in my kitchen.