My kitchen smelled like a winter wonderland mixed with my grandma’s cozy kitchen last December when I first pulled this Christmas Sprinkle Buttermilk Bread from the oven. I was chasing that nostalgic holiday feeling, something between a festive cake and a comforting slice of homemade bread, and let me tell you, this recipe delivered. The moment I saw the golden top glittering with colorful sprinkles against the stark white snow outside my window, I knew I’d found a new seasonal staple. It’s the kind of recipe that fills your home with the scent of vanilla and butter and fills your heart with pure, unadulterated holiday joy. It’s become my go-for for Christmas morning, potlucks, and those days when you just need a little edible cheer.
Ingredients
- 2 cups all-purpose flour (spooned and leveled, don’t scoop!)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 ½ teaspoons pure vanilla extract
- ¾ cup Christmas sprinkles (jimmies work best, not nonpareils), plus 2 tablespoons for topping
Let’s talk about the stars here. Buttermilk is non-negotiable for me; its acidity reacts with the baking soda to give this bread an incredible lift and a subtle tang that balances the sweetness perfectly. If you’re out, you can make a substitute with milk and vinegar, but the real stuff makes a noticeable difference in tenderness. For the sprinkles, trust me on this: use the long, skinny “jimmies.” I tested this with the tiny round nonpareils once, and they bled their color into the batter, creating a murky, greyish loaf. Jimmies hold their color and provide lovely pops of holiday cheer. And room temperature ingredients truly matter here—they combine smoothly and create a uniform, beautiful batter.(See the next page below to continue…)